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Before you jump to Sweet potato bottlegourd peas and capsicum sabji recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.
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We hope you got benefit from reading it, now let’s go back to sweet potato bottlegourd peas and capsicum sabji recipe. To make sweet potato bottlegourd peas and capsicum sabji you only need 14 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to prepare Sweet potato bottlegourd peas and capsicum sabji:
- Get 1/2 cup sweet potato,peeled & cubed
- Take 1/4 cup bottle gourd pieces (dudhi)
- Take 1/4 cup fresh green peas
- Provide 1/4 cup green capsicum pieces
- Use 1 tsp oil
- You need 1/2 tsp mustard and cummin seeds
- Prepare 1/4 tsp turmeric powder
- You need 1 pinch asafoetida (hing)
- Take 1 tsp red chilli powder
- Take 1 tsp Cumin and coriander powder
- Use to taste Salt
- Prepare 1 tbsp jaggery
- You need 1 tbsp lemon juice
- Take Some Freshly chopped green coriander leaves
Instructions to make Sweet potato bottlegourd peas and capsicum sabji:
- In kadhai add heat oil, do tempering of mustard cumin seeds,add turmeric powder and asafoetida. Add capsicum pieces and green peas,mix and saute for 1 min.
- Add chopped bottle gourd pieces,mix and add salt to taste,add 1 glass of water,cook on low flame for 5 mins.
- Now add cubed sweet potato pieces,mix and cook till all veggies are tender.
- Add red chilli powder and dhaniya and jeera powder, jaggery, lemon juice,mix and cook for 2 mins.
- Garnish with chopped fresh coriander leaves. Serve hot with rotis.
Clean cauliflower, cut them into small florets and set aside. Peel the skin and collect the peas in bowl and set aside. Heat oil in a pan - add jeera and let it splutter. Then add garlic saute till slightly browned. This aloo capsicum curry recipe makes North Indian style potato and capsicum curry with spicy thick gravy.
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