Sour Sabzi

Cook along · 16 steps

Method

1. 1

   Soak lemon-sized tamarind in water for 30 minutes. Make pulp and sieve until smooth.

2. 2

   Roast 1 tbsp fennel seeds, 1 tbsp cumin seeds, ¼ tsp fenugreek seeds, and 5-6 dry red chilies on low flame for 1 minute until crispy.

3. 3

   Cool completely. Grind to a masala paste. Set aside.

4. 4

   Wash and cut all vegetables into pieces.

   

5. 5

   Heat 3-4 tbsp mustard oil until it smokes. Reduce flame.

6. 6

   Fry ¼ cup vadi until golden. Remove to a plate.

7. 7

   Add panch phoron to the oil. Add ½ tsp turmeric powder.

8. 8

   Add sweet potato, potato, and arbi first as they take longer to cook. Cook on low flame for 3-4 minutes, covered.

   

9. 9

   After 5 minutes, add ladyfinger, radish, and brinjal. Mix gently.

10. 10

    Cover and cook for 3-4 minutes. Mix once so vegetables cook evenly.

11. 11

    After 10 minutes, vegetables should be cooked but not mushy.

12. 12

    Add salt to taste, fried vadi, 3 tbsp tamarind pulp, and 1 cup water. Mix.

    

13. 13

    Cook on low flame for 6 minutes so all flavours meld together.

14. 14

    Tok is ready. Adjust water for desired consistency.

15. 15

    Serve with rice.

16. 16

    Place Tulsi leaves and offer to Sri Sri Gaur Nitai. Chant Hare Krishna Hare Krishna Krishna Krishna Hare Hare Hare Ram Hare Ram Ram Ram Hare Hare