Aloe Vera subzi - Gwarpatha Ki Subzi
Aloe vera sabzi is very healthy and delicious recipe. Aloe Vera is best for diseases related to stomach and joint pain. It also increases immunity in the body. Aloe vera is not just known for its medical benefits but we can make many savory dishes with it too. Have you ever thought of using aloe Vera in cooking too? No? Then to your surprise this aloe vera plant can be used for many few recipes. We can make ladoos, halwa and so on from this healthy ingredient. So, today I am showing you how to make aloe vera sabzi.
It is counted as the most traditional Rajasthani dish which not only keeps us healthy and strong but also keeps us entice with its delightful aroma and flavors.
Directions
Getting ready:
1. Thoroughly wash aloe vera leaves. After this, cut off edges on both the sides.
2. Then make small chunks from it. Similarly, cut another leave as well.
Making:
3. Now take 2 cups of water in a vessel and place it on flame for heating.
4. Add ½ tsp salt and some turmeric powder to it.
5. When water starts boiling, add aloe vera chunks into it and allow it to simmer for 6 to 7 minutes.
6. Turn off the flame and take the aloe vera chunks out from water.
7. Wash these chunks twice with water thoroughly. Simmering aloe vera in water reduces its bitterness.
8. Heat some oil in a wok or pan. When oil is hot, add cumin seeds and let them splutter.
9. Then add turmeric powder, coriander powder and green chilly into it and sauté on low flame.
10. Now add aloe vera chunks in the spices and stir well.
11. Also add salt, fennel powder and mango powder into it and mix the ingredients constantly until the aloe vera chunks are coated well with the spices.
12. Cook for 3 to 4 minutes so that the aloe vera chunks are well coated with the spices.
13. Aloe vera sabzi is ready. Take it out in a plate.
Serving:
14. Garnish with some green coriander and serve it as a side assortment. Place the aloe vera sabzi in a refrigerator and relish eating for up to 4 to 5 days.
Suggestions
- This is not a regular but a medicinal sabzi. Only 4 to 5 chunks from the sabzi are usually taken with meals. Avoid giving aloe vera sabzi to a pregnant lady. It can be harmful for them.
- Time - 20 minutes
- Aloe vera - 2 leaves
- Asafoetida - 1 pinch
- Cumin seeds - ½ tsp
- Oil - 1 to 2 tbsp
- Turmeric powder - ½ tsp
- Coriander powder - 1 tsp
- Mango powder - ½ tsp
- Salt - 1 tsp or as per taste
- Green chilly - 1 (finely chopped)
- Thoroughly wash aloe vera leaves. After this, cut off edges on both the sides.
- Then make small chunks from it. Similarly, cut another leave as well.
- Now take 2 cups of water in a vessel and place it on flame for heating.
- Add ½ tsp salt and some turmeric powder to it.
- When water starts boiling, add aloe vera chunks into it and allow it to simmer for 6 to 7 minutes.
- Turn off the flame and take the aloe vera chunks out from water.
- Wash these chunks twice with water thoroughly. Simmering aloe vera in water reduces its bitterness.
- Heat some oil in a wok or pan. When oil is hot, add cumin seeds and let them splutter.
- Then add turmeric powder, coriander powder and green chilly into it and sauté on low flame.
- Now add aloe vera chunks in the spices and stir well.
- Also add salt, fennel powder and mango powder into it and mix the ingredients constantly until the aloe vera chunks are coated well with the spices. 12. Cook for 3 to 4 minutes.
- Aloe vera sabzi is ready. Take it out in a plate.
- Garnish with some green coriander and serve it as a side assortment. Place the aloe vera sabzi in a refrigerator and relish eating for up to 4 to 5 days.
