Ghevda Ki Sabzi-Ghevdyachi Bhaji
Author: 
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
Ingredients
  • 250 gms Ghevda/Val Papdi
  • 1 Large=100 gms Onions-sliced into lengths
  • 1-tsp Carom Seeds
  • ¼th-tsp Asafoetida Powder
  • 5-6 Cloves of Garlic-finely chopped
  • ½-tsp Turmeric Powder
  • 1-tbsp Malvani Masala (or 2 tsp Kashmiri red Chili Powder+ 1 tsp Garam Masala Powder)
  • Salt
  • ½-cup=50 gms grated fresh coconut
  • Cooking Oil
Instructions
  1. Let's now see how to clean and cut Ghevda. I have cleaned and cut most of the vegetable and reserved few for demonstration purposes (See the Video)
  2. Heat 3-4 tbsp Cooking Oil in a Pan. Add Carom Seeds, asafoetida powder. Add finely chopped Garlic and fry until it becomes slightly brown
  3. Now add finely chopped Onions and fry for few mins. We have cooked Onions for 5-6 mins on medium heat.
  4. Now add Turmeric Powder and Malvani Masala Powder. Malvani Masala can also be replaced with 2 tsp Red Chili and 1 tsp Garam Masala powder.
  5. We have cooked Masala for 2 mins. Now add Ghevda and mix well. Cook on medium heat.
  6. Add Salt to taste and mix well. Now add ¼th Cup water. This is a dry veg preparation, hence keep quantity of water to minimum. Put the flame to least and cook covered.
  7. We have covered and cooked for 10 mins. We have used ½ cup water. Ghevda has now become soft and there is no excess quantity of water.
  8. Finally add ¼th Cup freshly grated Coconut- optional ingredient. Stir well. Remove from heat and prepare to serve.
  9. Ghevda ki Sabzi can be packed for your lunchbox along with Phulkas. This can also be relished with Chawal and Dal.
Recipe by Kali Mirch - by Smita at https://kalimirchbysmita.com/ghevda-ki-sabzi-ghevdyachi-bhaji/