Saturday, April 7, 2012


I learned to make this yummy sabzi from my friend Pooja. I understand that this is a Sindhi recipe. Pooja had taught me to add potatoes to this mix. But I realized that all of us in my family prefer this side dish without potatoes. So, you have a choice there.


Cauli-flower – 1 kg (cut into flowerets)
Methi greens – 1 bunch (remove the stalks and chop the leaves fine)
Tomatoes – 2 (medium sized – chopped fine)
Green chillies – 3 (chopped fine)
Dhania Powder – 1 tsp
Haldi Powder – ¼ tsp
Mirchi Powder – ¼ tsp
Cooking oil – 3 tbsp
Salt to taste


1. Take a non-stick saucepan and heat the oil in it. Add the cauli-flower to it and shallow fry it till the vegetable is partly cooked. It might turn a little brown in parts and that’s normal. Do not close the pan. The cauli-flower will turn soggy if you keep it covered.
2. Add the chopped methi greens, tomatoes and green chillies to the partly cooked cauli-flower and mix well. The sabzi will let out some water.
3. Now add the dhania powder, haldi powder, mirchi powder and salt. Mix the lot, now cover the saucepan with a lid.
4. Keep stirring from time to time and cook till the water gets absorbed.

The fragrant and delicious cauli-flower methi sabzi is ready to eat and can be had with hot rotis or puris.

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