Three types of sabji | How to make Three types of sabji

By Pranali Deshmukh  |  17th May 2018  |  
5 from 1 review Rate It!
Three types of sabjiby Pranali Deshmukh
  • Prep Time

    20

    mins
  • Cook Time

    45

    mins
  • Serves

    9

    People

3

1

About Three types of sabji Recipe

It is very useful masala curry recipe .we easily prepaired this.

Three types of sabji

Ingredients to make Three types of sabji

  • Shimla mirchi 5-6
  • Tinde 5-6
  • Brinjal 6-8
  • For the masala: Dry coconut 1 cup
  • sesame seeds 1/4 cup
  • peanuts 1/2 cup
  • dried red chillies 4
  • KHaskhas 5 tbsp

How to make Three types of sabji

  1. SHIMLA MIRCHI IN A DIFFERENT STYLE
  2. DILPASAND TINDE YUMMY LOOKS
  3. SPICY MASALA BAINGAN ALL SABJI ARE MADE BY ONE TYPE OF SPICES AND MASALA
  4. THERE ARE 5-6 SHIMLA MIRCHI
  5. 1 CUP DRY COCONUT ,ROAST DRY
  6. SESAME SEED 1/4 CUP AGSIN DRY ROAST
  7. 1/2 CUP PEANUT SAME DRY ROAST
  8. ADD RED DRY CHILLIES ,ROAST IT 2 MINUTE
  9. 5 TBSP KHASKHAS DRY ROAST
  10. ASSEMBLE ALL DRY INGREDIENT AND GRIND IT FINELY
  11. ADD ALL INGREDIENT IN MIXER JAR
  12. KEEP ASIDE 4 TBSP MIXTURE
  13. ADD SOME WATER FOR ITS TEXTURE AND IT WILL BE SMOOTH
  14. CUT THE SHIMLA MIRCH ROUND LIKE THIS
  15. ALL SET FOR FILLING
  16. WE KEPT 5 TBSP MIXTURE ASIDE NOW WE ADD IN IT 1 TBSP CHILLI PIWDER ,GARAM MASALA SALT DRY CORIANDER
  17. MIX IT WELL AND POUR THIS MIXTURE IN SHIMLA MIRCHI
  18. FINELY ALL ARE REDY FOR COOKING
  19. ANOTHER MASALA WHICH WE WERE MADE TO ADDING LITTLE WATER
  20. HEAT THE PAN ADD 2 TBSP OIL WHEN OIL GET HOT ADD 1 TBSP MUSTERD SEEDS THEN ADD SMOOTH PEST AND ROAST
  21. ADD 1 TBSP CHILLI POWDER ,1/2 TBSP TURMERIC PIWDER ,AND SALT
  22. ADD SHIMLA MIRCHI VERY CAREFULLY
  23. ADD 1 GLASS WATER ,I USED REMAING MASALA BY ADDING WATER IN A MIXER JAR
  24. COVERD IT FOR 10-12 MINUTE
  25. ADD 1 TBSP OIL IN ANOTHER PAN , WE CUTTED SHIMLA MIRCHI ,THE UPPER PART WE REMOVED .NOW WE ROSAT IT
  26. IT IS REDY TO SERVE
  27. HIDDEN CURRY IN SHIMLA MIRCHI
  28. ADD SME CHOPPED CORIANDER FOR GARNISHING
  29. SHIMLA RANI IS READY TO SERVE
  30. THERE ARE 7-8 SMALL BRINJAL CUT IT LIKE A CROSS
  31. ADD THREE TBSP OIL AND FRY IT
  32. REMOVE IT FROM THE PAN
  33. WE USED SAME OIL ADD MUSTERD SEEDS ,ADD ZINGER GARLIC PEST 1 TBSP
  34. WE USED THE SAME MASALA WHICH WAS USED IN LAST SABJI
  35. WE ADD 1/2 DRY CORIANDER POWDER ,1/2 TBSP TURMERIC POWDER ,1 TBSP CHILLI POWDER
  36. 1/2 TBSP GARAM MASALA AND SALT WE ADD MIX IT WELL
  37. NOW WE ADD BRINJAL MIX IT WELL
  38. ADD 1 GLASS WATER
  39. TEMPTING BAINGAN MASALA IS READY GARNISH WITH CHOPPED CORIANDER
  40. THERE ARE 5-6 TINDE CUT IT IN ROUND SHAPE ,MAKE A HOLE ON THE UPPER SIDE
  41. IT IS READY
  42. POUR THE SMOOTH PEST OF MASALA
  43. IT IS RDDY FOR COOKING
  44. ADD TWO TBSP OIL WHEN OIL GET HOT ADD 1 TBSP MUSTERD SEEDS
  45. ADD OUR OLD MASALA WHICH WE USED IN OUR LAST CURRY
  46. 1 TBSP DRY CORIANDER POWDER 1/2 TURMERIC POWDER AND 1 TBSP CHILLI POWDER
  47. ADD 1 TBSP GARAM MASALA
  48. PUT TINDE CAREFULLY AND ADD SOME WATER ,IT IS DEPEND UPON UR CHOICE
  49. COVERD IT FOR 10-14 MINUTE
  50. LOVELY DILPASAND TINDE ARE READY
  51. GAFNISH WITH CHOPPED CORIANDER

Reviews for Three types of sabji (1)

Hema Mallika year ago

Such an amazing dish.
Reply
Pranali Deshmukh
a year ago
thank u so much