Rabodi Ki Sabzi Jaisalmer
Curry made from sun-dried buttermilk cakes (rabodi). Preserved food of the desert — lasts months without refrigeration.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- Ginger — 1 tsp (ground)
- Curd — 100 g (whole)
- Red Chilli Powder (Lal Mirch) — 1 tsp (ground)
- Tomato — 2 piece (chopped)
- Turmeric Powder — 0.5 tsp (ground)
- onion — 2 piece (chopped)
- salt (optional) (whole)
- coriander powder — 1 tsp (ground)
- Garlic — 1 tsp (ground)
Tempering
- Cumin Seeds — 1 tsp (whole)
- oil — 2 tbsp (whole)
Method
- Chop the onions finely and roughly chop the tomatoes. Crush the ginger and garlic together into a paste.
- Heat the oil in a kadai and add the cumin seeds. Let them sizzle for a few seconds.
- Add the chopped onions and saute on medium heat until they turn golden brown.
- Add the ginger garlic paste and cook for a minute till the raw smell goes away.
- Add the chopped tomatoes, turmeric powder, red chilli powder, coriander powder and salt. Cook until the tomatoes turn soft and the oil starts separating.
- Lower the heat, whisk the curd well and add it to the pan, stirring continuously so it does not split.
- Add water as needed to get a gravy consistency and simmer for 8 to 10 minutes on low heat, stirring occasionally.
- Check the salt and adjust the gravy consistency with a little more water if it looks too thick.
- Garnish with chopped coriander leaves and serve hot with roti or rice.
Common questions
- Rabodi Ki Sabzi Jaisalmer ko English mein kya kehte hain?
- रबोड़ी की सब्ज़ी जैसलमेर ko English mein Rabodi Ki Sabzi Jaisalmer likhte hain.
- Ek plate Rabodi Ki Sabzi Jaisalmer mein kitni calories hoti hain?
- 140 kcal per plate.
- Kitna time lagta hai?
- 505 min lagta hai — 480 min taiyari, 25 min pakana.