Sabzi

Sabzi is a general term for vegetable. Here I am going to describe a tri-color mix of fried vegetables, specifically carrot, potato, and bell pepper.

Ingredients (Serves 4):

• 2 bell peppers
• 3 carrots
• 2 potatoes
• 2 tbsp olive oil
• 2 tsp cumin seeds
• 1/4 tsp hing (asafoetida)
• 3 tsp subrus
• 2 tsp salt to taste
• 2 tsp amchur (dried mango powder)
• Sugar or jaggery to taste

Directions:

1. Peel potatoes and carrots, and cut into 1" julian strips.
2. Cut bell peppers in half, seed them, and cut into 1" julian strips.
3. In a nonstick pan, put oil on medium heat. Add 1-2 cumin seeds to the pan. When they puff up, the oil is sufficiently hot.
4. Add the remaining cumin seeds, asafoetida, and subrus. Fry it by moving the pan 2-3 times.
5. Immediately add the potato and carrot. Coat the vegetables by moving them to and fro with spatula (Chefs do this by tossing). Cover and let steam for 10 minutes.
6. Add cut bell pepper, mix them well, cover and let steam for another 7 minutes.
7. Sprinkle salt, amchur, and sugar. Mix well and cook for 3 more minutes.
8. Turn off the heat.

Most Indian fried vegetables follow the basic pattern laid out in this recipe. Similar tri color combinations can be made with cauliflower, peas and tomatoes, or with green beans, carrots and potatoes. Fried okra sabji can be made same way. For okra, one must add amchur, as it removes the strings that steamed okra will have. Enjoy!