Dinner Recipe: This satrangi vegetable is perfect for every season, it is a favorite of children, know the recipe here...

Satrangi Sabji Recipe: Every season special Satrangi Sabji is a mixture of many vegetables like the name. The nutritious rainbow vegetable is wonderful to eat. Seasonal green vegetables can be included in this dinner which can be prepared in less than 30 minutes. Due to the mixture of many vegetables, it becomes a favorite for children. Evergreen vegetables like potato, tomato, capsicum, etc. are also used in this vegetable. If you also want to try something different for dinner, then you can make and eat rainbow vegetables. Let's know about the easy recipe for making rainbow vegetables…

Necessary ingredients
Cauliflower chopped – 1 cup, Capsicum chopped – 1/2 cup, Brinjal – 1, Tomato puree – 1 cup, Curd – 1/2 cup, Carrot – 2, Peas – 1/2 cup, Potato – 2, Cumin – 1 tsp, turmeric – 1/2 tsp, coriander powder – 1 tsp, garam masala – 1/2 tsp, ginger-garlic paste – 1 tsp, fennel – 1 tsp, asafoetida – 2 pinches, dry mango – 1 /2 tsp, Green coriander chopped - 1/2 cup, Oil - 2 tbsp, Salt - as per taste

vegetable recipe
To make this vegetable, first cut capsicum, potato, brinjal, and other vegetables. After this peel the peas and keep them all separately in a bowl. Now put oil in a pan and heat it on medium flame. When the oil is hot, put asafoetida and cumin seeds in it. When the cumin starts crackling, add ginger-garlic paste and fry it.

After some time add tomato puree to it and cook. Cover the tomato puree and let it cook for about 5 minutes. During this, keep stirring the puree in between. Now put all the chopped vegetables in puree and mix well. After this add water as per requirement and let it cook for 5-7 more minutes. After this add red chili powder, turmeric, coriander powder, dry mango powder, fennel, and other dry spices to the vegetable and mix them all well. After this add salt as per taste to the vegetable.

Now cover the pan and let the vegetable cook on a medium flame for 10-15 minutes. When all the vegetables are cooked well and become soft, turn off the gas. Garnish by adding finely chopped green coriander leaves to the vegetable at the end. It can be served with roti, or paratha.