Moringa ki sabzi

Name: Moringa ki sabzi
Cuisine: Indian
Ingredients: 500 gm Moringa(Sahajan); 6 Aalu; 2 Tomatoes; 1/2 cup Mustard oil; to taste Salt; 1 tsp yellow mustard seeds; 2 lal mirch; pinch Hing; 1/2 tsp Jeera; 1 garlic clove; 6 black pepper corn

Nilu Singh @cook_8154214

Gaya, Bihar

Komal Komal sahajan ki sabji Doctor bhi khane ko bolte hai .kyu ki ye bahut hi gunkari hai & sahajan ki sabji khane me bhi bahut tasty hota hai.

Nilu Singh @cook_8154214

Gaya, Bihar

Komal Komal sahajan ki sabji Doctor bhi khane ko bolte hai .kyu ki ye bahut hi gunkari hai & sahajan ki sabji khane me bhi bahut tasty hota hai.

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Ingredients

500 gmMoringa(Sahajan)
6Aalu
2Tomatoes
1/2 cupMustard oil
to tasteSalt
1 tspyellow mustard seeds
2lal mirch
pinchHing
1/2 tspJeera
1garlic clove
6black pepper corn

Saved

Steps

1

Sahjan ko finger size ke barabar tukdo me Kaat Lenge.garam pani me 7-10 min tak boil Kareng.
2

Pani se nikal kar.3tsp mustard oil ko garam Karke medium flame me 10 min tak bhunjege & bhunjane par nikal lenge.
3

1/2 cup mustard oil ko garam Karke Poran ko daal denge. jab phorn chatak jaye.
4

Aalu ko chote-chote tukkdo me kaat kar daal denge & tomato bhi daal kar bhunjege.
5

Jab aalu bhunj jaye tab sabji ke masale ko mahin mixer me pees le aur daal kar bhunjege.
6

Jab masala achhe se bhunj jaye tab tomato ko bhi chholni se hi kaat- kaat kar tukkdo me kar denge.
7

Ab bhunji huyi sahjan ko bhi aalu me mila kar 1min tak bhunjege aur salt bhi daal dege.aapko agar sukha hua sabji pasand hai to halkka pani daal kar Shinjha le or pani sukhane tak bhunje.
8

Agar r rasdar vegetable banane ho to 2 glass pani ko daal kar dhakan se dhak denge. Medium frame pe 10 se 15 min tak pakne denge.
9

Lijia aapki tasty spicy Sabzi taiyar hai.
10

Upar Se chopping dhania Patta daal denge.
11

Aur achhi tarh se mila denge.maje se sabo ko khilaiye or khaiye🤗
12

Hamlog ise munga name se bhi jante hai. Mujhe rice or chapati dono Ke Sath khana pasand hai.ye bahut hi gunkar hai. Isliye aap Sab bhi Jarur banaye aur Khaye aur Khilaye.