Dhaba-style Masala Bhindi Recipe: A Simple Way to Prepare This Vegetable Dish

If you are tired of monotonous dishes and want to cook something new, you can try yogurt vegetable curry (sabzi). Today, we present a recipe for yogurt sabzi in the style of the famous chef Sanjeev Kapoor.

Sometimes there may not be fresh vegetables at home, or you might simply want variety in your diet. In such cases, you can use yogurt that you already have. We will tell you a simple way to prepare yogurt sabzi in the style of Sanjeev Kapoor. This dish is prepared very quickly and yet has a rich flavor. If you are planning lunch or dinner and want something original and tasty, be sure to make this yogurt sabzi, which you will want to cook again and again.

To prepare yogurt sabzi, you will need: 1½ cups of yogurt, 1 medium onion (finely chopped), 2 green peppers (finely chopped), 2 tablespoons of oil, 1 teaspoon of cumin seeds, 1½ teaspoons of turmeric powder, 1 teaspoon of red pepper powder, 1 teaspoon of coriander powder, ½ teaspoon of garam masala, salt to taste, and 2 tablespoons of finely chopped green dill.

To begin, finely chop the onion and green pepper. Then, thoroughly whisk the yogurt in a bowl so that there are no lumps. After that, heat the oil in a saucepan and add the cumin. When the cumin starts to sizzle, add the onion and green pepper, frying them until they are lightly golden and translucent.

Next, add the turmeric, red pepper, coriander, garam masala, and salt to the pan, frying the spices until cooked. Then pour in the whisked yogurt and cook on medium heat, stirring constantly for 3-4 minutes. At the very end, add the finely chopped green dill and mix well. The ready, delicious yogurt sabzi is served hot, garnished with green dill, and pairs perfectly with roti, paratha, or rice.

Do you want to try something new and crispy during the monsoon season with hot tea? Then prepare the famous Tamalapaku Pakodas from South India. These snacks are made with a perfect coating of lentil flour, rice flour, and spices; they turn out crispy on the outside and very tasty inside. Preparing this dish is quite simple, and it can be made at home.

During the monsoon season, enjoying pakodas has a special charm, especially when there is a drizzle and hot snacks are served with tea. Although you are likely familiar with potato, onion, and cauliflower pakodas, you may never have tried pakodas made from mangosteen leaves. Despite seeming unusual, Tamalapaku Pakoda, prepared in South India, is known for its unique flavor.

This snack, crispy on the outside and spicy on the inside, pairs perfectly with tea. Mangosteen leaves are sometimes called Tamalapaku, and it is thanks to this leaf that the light aroma and taste of the spices distinguish these pakodas from ordinary ones. The advantage is that they are easy to make using common ingredients found at home. A simple recipe is presented below.

First, the mangosteen leaves should be thoroughly washed and wiped dry with a clean cloth. Then, the stems of the leaves need to be cut off and separated.

In a large bowl, mix the lentil flour and rice flour. Add cumin seeds, asafoetida, red chili powder, turmeric, salt, finely chopped green chili, and ginger, and mix well. Then, gradually add water to prepare a thick batter. It is important that the batter is not too runny, otherwise, it will not coat the mangosteen leaf properly.

To make the pakodas crispier, be sure to use rice flour. Heat oil in a pan. When the oil is well heated, take one mangosteen leaf, dip it completely in the lentil mixture, and wrap it all around. Carefully drop it into the hot oil. Repeat the process with the remaining leaves, coating them in the batter and placing them in the oil. Fry the pakodas over medium heat until golden and crispy. Frying over too high heat can quickly brown the outer shell while the inside does not become sufficiently crispy.

Place the finished pakodas on paper towels to remove excess oil. Serve the hot mangosteen leaf pakodas with green, ginger, or tomato chutney.

To make the pakodas crispier, be sure to add rice flour to the batter. Additionally, maintain a medium oil temperature and do not fry too many pakodas at once. This ensures even cooking and a long-lasting crispy texture.