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Achari Pyaz ki Sabji Recipe: Achari Pyaz ki Sabji Recipe will enhance the taste, learn how to make it

Rajasthani Achari Pyaz ki Sabji Recipe: Eating onions in the summer season reduces the chances of getting heat stroke. This is because its effect is cold. It protects the body from heat. Many people want to eat onions, but eating raw onions complains of bad smell, due to which people avoid eating onions. Cooked onion smells less than raw onion, so it is easier to eat it.

If you also want to increase the consumption of onions in your diet, then we have brought for you a special dish of onions. Its name is Rajasthani achari onion sabzi. Once you taste this vegetable, you will want to eat it again and again.

Onion – 1/2 kg (medium sized)
Green chili – cut into 4 long pieces
Turmeric Powder – 1 tsp
Chili Powder – 1 tsp
Coriander Powder – 1 tbsp
Kalonji – tsp
Fenugreek seeds – tsp
Fennel – tsp
Asafoetida – tsp
Mint leaves – 1 tsp (dried)
Amchur – 2 tsp
Mustard oil – 4 tbsp
Salt – as per taste

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Rajasthani Achari Onion Vegetable
Peel and wash the onion and wipe it with a clean cloth. Cut each onion into 4-6 pieces (thickly). Heat oil in a pan. Add fenugreek, fennel and fennel seeds to it. After 1 minute, add green chilies and onions to the oil. Keep onions on high flame for 2-3 minutes. Now add turmeric, chilli and coriander powder in it. When the color of the onion starts changing, then add asafoetida, salt and cover the onion. When the onion is completely cooked, then reduce the flame and add dried mint leaves and amchur to it. Achari onion sabzi is ready. Serve it with paratha-puri.

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If you want to preserve the vegetable for more than one day, then only after wiping the onion water thoroughly, sprinkle the vegetable, as well as add more oil. Since there is no water in this vegetable, there is less chance of it getting spoiled. If you do not eat too spicy, then add chillies according to your taste and convenience in the vegetable.

Tags: Food, Food Recipe, Lifestyle

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