Ingredients with Measurements:
- 1 cup tamarind pulp
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 teaspoon fennel seeds
- 1 teaspoon coriander powder
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- 1 tablespoon jaggery
- 1 cup water
- 1 tablespoon chopped coriander leaves
Special equipment needed: None
Step-by-step instructions:
1. Heat oil in a pan and add cumin seeds, mustard seeds, and fennel seeds. Let them splutter.
2. Add coriander powder, red chili powder, turmeric powder, and salt. Mix well.
3. Add tamarind pulp and jaggery. Mix well.
4. Add water and mix well.
5. Let the mixture come to a boil and then simmer for 10-15 minutes until the sabzi thickens.
6. Garnish with chopped coriander leaves.
10-15 minutes preparation time, 20-25 minutes cooking time
Temperature: Medium heat
Serving size: 4 servings
Nutritional information:
- Calories: 120
- Fat: 5g
- Carbohydrates: 20g
- Protein: 2g
Substitutions for ingredients:
- Jaggery can be substituted with brown sugar or honey.
- Red chili powder can be substituted with paprika.
Variations:
- Add vegetables like potatoes, carrots, or bell peppers to the sabzi.
- Add paneer or tofu for a protein boost.
Tips and tricks:
- Adjust the amount of jaggery and red chili powder according to your taste preferences.
- If the sabzi is too thick, add more water.
Storage instructions: Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions: Reheat in a pan on medium heat until heated through.
Presentation ideas: Serve in a bowl with a sprinkle of chopped coriander leaves on top.
Garnishes: Chopped coriander leaves
Pairings: Serve with rice or roti.
Suggested side dishes: Raita or salad
Troubleshooting advice:
- If the sabzi is too sour, add more jaggery.
- If the sabzi is too thick, add more water.
Food safety advice:
- Make sure to use clean utensils and cookware.
- Store in the refrigerator and consume within 3 days.
Food history: Imli Ki Sabzi is a popular dish from the Indian state of Rajasthan.
Flavor profiles: Sweet, sour, and spicy
Serving suggestions: Serve hot with rice or roti.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian