Harbara Ki Sabzi

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

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Ingredients

  • 1 cup - fresh green gram
  • 1/3 cup - curd
  • 1 tsp - grated ginger (optional)
  • 1 tsp - grated garlic (optional)
  • 1 tbsp - tomato, finely chopped
  • 1 tbsp - capsicum, finely chopped
  • 1 stalk curry leaves
  • 1 tsp - fresh coriander, finely chopped
  • 1/2 tsp - red chilli powder
  • 1/2 tsp - dhania (coriander seed) powder
  • 1/4 tsp - turmeric powder
  • 4-5 pinches garam masala powder
  • 2-3 pinches asafetida
  • 1/4 tsp - each cumin & mustard seeds
  • salt to taste
  • 1/2 tsp - wheat flour
  • 1 tbsp - oil

How to Make Harbara Ki Sabzi

  • Mix together chilli, salt, dhania, turmeric in 1/2 cup water.
  • Heat oil in pan, add seeds, asafoetida, allow to splutter.
  • Add garlic, ginger, and stir for a couple of seconds.
  • Add curry leaves, masala water and stir till oil separates.
  • Add curd and keep stirring constantly over medium heat.
  • When whiteness of curd disappears, add 1/2 cup water.
  • Bring to a boil and add washed, drained gram, tomatoes, capsicum.
  • Cover with a lid, simmer and pour some water on lid.
  • This is done to drop back rising steam into the vegetable.
  • Cook for 8-10 minutes or till gram is tender and oil begins to separate.
  • Sprinkle more water, if necessary.
  • When almost done, sprinkle flour, stir, take off fire.
  • Empty into serving dishes and garnish with chopped coriander.
  • Serve fresh and hot with puris, phulkas, or roti.

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