Namaskar! Welcome to nishamadhulika.com Today we will make lasoda sabzi.
Today we will make lasoda sabzi.
Lasoda sabzi is a Rajasthani recipe.
It tastes super scrumptious and can be easily prepared at home.
So, let's start making lasoda sabzi.
To make lasoda sabzi, we will boil lasoda first.
Remove the thick stems from them.
After boiling we will remove their caps too.
These are washed thoroughly.
Now we will boil them.
Take a vessel with 2 - 2.5 cups of water so that the lasoda get completely immersed in water.
Put the flame on and let the water simmer.
Cover it with lid so that water starts boiling soon.
Water is now boiling now we will drop lasoda.
Let it boil until it becomes soft and tender.
Check after 6-7 minutes.
Check lasoda.
Lasoda are now soft, press it gently like this to check.
You can see little cracks on them.
Turn off the flame.
Take the lasoda out of the water.
Lasoda took 10 minutes to cook.
Let them cool down for a while
They are cool now so let's chop them.
Pick a lasoda, remove the cap first.
Divide it into two like this.
Remove the seed.
If lasoda is big then chop it into 4 pieces.
First divide it into two and remove the seed and further cut it into small pieces.
Similarly, chop the remaining lasoda.
Lasoda are chopped now.
They are very sticky which will make you hands sticky too.
But when you will prepare its sabzi it will not be sticky at all.
So, let’s start making sabzi.
Pour 4-5 tbsp of oil in a pan.
Add 1/2 tsp cumin seeds in hot oil along with carom seeds.
Slightly roast cumin seeds and carom seeds.
Add a pinch of asafoetida.
Keep the flame low so that the masala doesn't get burnt.
Add 1/2 tsp turmeric powder, 1/4 tsp coriander powder, 1/4 tsp fennel seeds.
Now add lasoda to it along followed by 1 tsp salt, 1 tsp red chilly powder and 1/2 tsp mango powder.
Mix everything really well.
Cook lasoda for 2-3 minutes.
We have cooked the sabzi for 3-4 minutes on low flame, stirring continuously.
Sabzi is now ready.
Here we have used little extra oil and spices to make delectable sabzi.
Transfer the sabzi to a plate.
Mouth-watering and finger-licking lasoda sabzi is now ready.
Therefore, there is no need to garnish it.
Lasoda sabzi is consumed in very less amount.
So, this much amount of sabzi is sufficient for 7-8 members, served as a side assortment.
If kept in fridge then it will keep good for 5-6 days, and outside it will go for 2-3 days.
This sabzi taste amazing when served with pooris or paranthas.
If you are going for a picnic or on a journey then carry this sabzi along with poori or parantha.
So, definitely make this sabzi and relish eating.
Share your experience on nishamadhulika.com See you soon with another delightful recipe. Do subscribe to my YouTube channel as well.
See you soon with another delightful recipe.
Do subscribe to my YouTube channel as well.