Sindhi Subzi (Sindhi Vegetables)

Make this healthy vegetable dry curry that can be eaten as a salad or as a curry side-dish for Rotis, Rice and Phulkas.

Sindhi Subzi Recipe – Make healthy Vegetables Dry Curry with this Sindhi-based recipe.

As the name suggests, Sindhi subzi or curry comes from the Sindhi community in India.

With a variety of vegetables in the mix, this is low-fat healthy curry that can go with all your main dishes.

This can be a main dish in itself with the amount of vegetables and greens that are added here. It is packed with nutrients that you can also grate cheese to add some fun to the dish and enjoy them without a main-course.

vegetable curry photo

Photo by jblahblahblah Sindhi Subzi (Sindhi Vegetables) 1

Find this step-by-step recipe below to make healthy Sindhi vegetables. This will be a wonderful curry option to go along with Chapathi, Roti or even Dosa.

Sindhi Subzi (Sindhi Vegetables) 2

Sindhi Subzi (Sindhi Vegetables)

Make this healthy vegetable dry curry that can be eaten as a salad or as a curry side-dish for Rotis, Rice and Phulkas.
0 from 0 votes
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Side Dish
Cuisine North Indian
Servings 4

Ingredients
  

  • 1 no. Carrot
  • 1 no. Onion
  • 1 no. Cabbage
  • 1 no. Potato
  • 1 no. Tomato
  • 1 no. Brinjal
  • 1 No. Capsicum
  • 2 nos. Ladies finger Okra
  • 100 grams French Beans
  • 1/2 bunch Spinach coriander, khatta (3 leaved) greens.
  • 1/2 bynch Coriander Leaves
  • 1/2 bunch Leafy vegetables Any greens variety
  • 1 cup Green Gram dal (Moong Dal)
  • 1/2 cup Horse Gram Dal channa dal
  • 5 nos. green chillies
  • 3 flakes flakes garlic
  • 1 teaspoon Red Chilli Powder
  • 1 teasoon Dhania Powder Coriander Powder
  • 1 teaspoon Salt to taste, as per your preference
  • 1/2 teaspoon Turmeric Powder
  • 3 teaspoon Oil
  • 1/2 teaspoon Ghee
  • 2 pinches asafoetida

How to make:
 

  • Clean and wash dals.
  • Clean, wash and chop spinach and vegetables except tomato.
  • Heat oil in a pressure cooker, add all the vegetables, spinach and dals.
  • Mix well, add enough water to cover the contents.
  • Add all masalas and mix well.
  • Place whole tomato on top, cover and pressure-cook for 3 whistles.
  • Cool the cooker, open and hand-blend the contents.
  • Heat 1/2 tablespoons ghee, and add a pinch of asafoetida add to the mashed vegetable.
  • Serve hot with paratha or steamed rice.

Notes

Photo is only indicative and may not be of the actual dish.
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