In memoriam : Rummana Zaman

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Shobji Rezala (Vegetable Rezala)

Serves three to four people.

Ingredients:
  • Diced cauliflower - 2 cups
  • Carrots (1" cubes) - ¼ cup
  • String beans (1" pieces) - ½ cup
  • Potatoes (1" cubes) - ½ cup
  • Diced broccoli - ½ cup
  • Sweet peas - ½ cup
  • Red peppers (1" pieces) - ½ cup
  • Green peppers (1" pieces) - ½ cup
  • Green chili - 5 to 6
  • Whole cumin - 1 tablespoon
  • Chopped onion - ½ cup
  • Ginger paste - 1 tablespoon
  • Garlic paste - 1 teaspoon
  • Red chili powder - 1 teaspoon
  • Coriander powder - 1 teaspoon
  • Plain yogurt - 3 tablespoons
  • Tomato sauce - 2 tablespoons
  • Black pepper powder - ½ teaspoon
  • Lime juice - 2 tablespoons
  • Salt - as needed
  • Sugar - 1 teaspoon
  • Oil - ½ cup
Preparation:
  • Clean and dry all the vegetables thoroughly.
  • Marinate the potatoes and cauliflower with a little bit of salt.
  • Heat oil in a pan and fry the potatoes and cauliflower lightly.
  • Keep aside.
  • Use the same heated oil to fry the onions and cumin.
  • Stir in the ginger and garlic and fry for 1 minute.
  • Add the string beans and carrots.
  • Stir in the chili powder, coriander, black pepper and salt with a little bit of water.
  • Add the red and green peppers and broccoli. Fry them for about 2 minutes.
  • Mix in the potatoes and cauliflower.
  • Keep covered over low heat for 5 to 6 minutes.
  • Break up the yogurt with 1 tablespoon of water and pour into the vegetables.
  • Add the tomato sauce, lime juice and green chili, and stir gently.
  • Add some more water if the vegetables are not soft and tender.
  • Once the water dries up, sprinkle over some sugar.
  • Let it simmer for another 5 minutes before turning off the heat.

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