Top 3 Rajasthani Vegetarian Dishes

Bhindi kadhi is a traditional dish originating from North India. In Rajasthan, the dish is made with a combination of okra, yogurt, chickpea flour, vegetable oil, mustard seeds, curry leaves, ginger, garlic, hot peppers, turmeric, onions, lemon juice, asafoetida, red chili powder, and salt. The mustard seeds are fried in oil and mixed with curry leaves, ginger, garlic, and hot peppers. After a while, the hot peppers are removed, and the turmeric and onions are added to the pan. A mixture of yogurt and chickpea flour is folded in the masala and cooked over low heat. The okra, turmeric, red chili powder, and salt are sprinkled with lemon juice and sautéed until the okra is soft. It is then mixed with the yogurt gravy, sprinkled with asafoetida, garnished with curry leaves, and the dish is ready to be enjoyed.Expand

Pitod ka saag is a traditional dish originating from Rajasthan and consisting of gram flour dumplings in yogurt sauce. The dumplings are made with a combination of chickpea flour, dahi, turmeric, salt, sugar, garam masala, ginger, ghee, fennel seeds, asafoetida, and vegetable oil. The fennel seeds and asafoetida are sautéed in ghee, and then mixed with the rest of the ingredients. The mixture is stirred for about half an hour or until thick, and it's then poured into a greased pan that's left to chill in the fridge until the mixture sets. The yogurt sauce is made with a combination of yogurt, ginger, coriander, lemon juice, hot peppers, asafoetida, cumin, cloves, onions, turmeric, salt, sugar, and red chili powder. The sauce is cooked over low heat and kept warm. Dumplings are cut into squares from the greased pan and fried in oil until they form a crust. They're served on top of the hot sauce and the dish is ready to be enjoyed. Pitod ka saag is especially popular in summer and it's recommended to serve it with steamed rice on the side.Expand

Amrood ki sabzi is a traditional curry originating from Rajasthan. The curry is usually made with a combination of guava, salt, sugar, lime juice, garlic, cumin, oil, turmeric, chili powder, and coriander. The chili powder, turmeric, and coriander are mixed with water, while the cumin seeds are fried in oil. The garlic paste and spice mixture are added to the pan along with sugar, and lime juice. Guava pieces are added near the end of cooking, and the fruit should be evenly coated with the spices. Once prepared, this guava curry is served while still hot and it's usually accompanied by Indian flatbreads.Expand