Tuesday, June 6, 2017

Tiranga Sabzi

One of our favorite vegetables is Tiranga Sabzi, or Three-Colored Vegetables. The name is generic but in my case, the three vegetables we use are green / bell peppers, red potatoes, and carrots. Coincidentally, these are the colors of the Indian flag (more or less, haha). The last three ingredients comprise the 'tadka', so named for the sound it makes when the oil becomes heated.

Chopped carrots and bell peppers
Ingredients (Serves 3-4):
  • 1 Bell Pepper
  • 2 Carrots
  • 2 Red Potato medium size( your favorite potato variety )
  • 1 to 2 tbsp Vegetable or olive oil
  • 1/2 tsp hing (asafoetida
  • 1/2 tsp cumin
  • 2 tsp coriander powder
  • 1 tsp chili/cayenne powder
  • 1/2 tsp salt

  1. Chop all the vegetables in strips approximately 2.5 x 1 cm (see photo)
Vegetables fully cut to size
  1. Add the oil to a frying pan and heat it on medium-high heat (6 out of 10 on my stove)
  2. Add a small amount of the cumin to the oil until it starts to simmer. 
  3. Once it does, add all the 'tadka', lower the heat to low-medium (4/10) and add the potatoes. 

  1. Partially cover the potatoes to steam them and heat for 7 minutes.
  2. Add carrots
  3. Add bell pepper, mix and heat for 5 more minutes

  1. Make sure all three kinds of veggies are cooked. If not, heat for another 5 minutes.
  2. Add salt, mix well, lower heat, and heat for 5 minutes. 

The dish is easy to make, quick, and relatively healthy. It is usually paired with roti, a common type of Indian bread. This is arguably the most patriotic sabzi an Indian can make, as the colors match those of the Indian flag!

Ready to eat!

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