Easiest Way to Prepare Perfect Mixed Dry Sabzi

Hello everybody, hope you're having an incredible day today. Today, I will show you a way to prepare a special dish, Step-by-Step Guide to Prepare Quick Mixed Dry Sabzi. It is one of my favorites food recipes. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Mixed Dry Sabzi, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mixed Dry Sabzi delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Mixed Dry Sabzi is 3-4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Mixed Dry Sabzi estimated approx 10 mins.

To begin with this recipe, we have to first prepare a few ingredients. You can cook Mixed Dry Sabzi using 16 ingredients and 2 steps. Here is how you cook it.

#goldenapron3 #post5 #ftwithcookpad #post5 French beans, Carrot, and green Peas are taken to prepare this sabzi. One can add other vegetables also. Easy to cook and can be stored in refrigerator for 4-5 days for further use in different recipe preparations.

Ingredients and spices that need to be Make ready to make Mixed Dry Sabzi:

1. 150 gm French beans finely chopped
2. 150 gm Carrot finely chopped
3. 200 gm green Peas
4. 1 medium Onion, finely chopped
5. 3-4 Curry leaves
6. 1 inch Ginger Julienne
7. 1 green Chilli chopped
8. 1/3 tsp mustard seeds
9. 1/2 pinch Asafoetida (hing)
10. 1 tsp split Urad dal (white)
11. 1/2 tsp Chana dal
12. 1/3 tsp turmeric powder
13. 1/3 tbsp amchur(dry mango) powder
14. 1/3 tsp cumin powder
15. to taste Salt
16. 1 tbsp Cooking oil

Instructions to make to make Mixed Dry Sabzi

1. Heat oil in a kadhai. Add mustard seeds and wait till splutter. Add both the dals, hing and saute till golden and aromat. Now add the chopped onion, ginger, chilli and. curry leaves. Saute for 1 1/2 minutes. Mix the chopped veggies, salt, turmeric, cumin powder and amchur powder.
2. Cover and cook in low flame without adding water. In 3-5 minutes the curry would be ready. Serve with Poori/Paratha. Thanks Note:- this cooked dry curry can be stored in refrigerator for 4-5 days and used in preparation of Rava/ Poha/Dahlia Upma and vegetable masala Idli.

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