Rabodi ki Sabzi with Indian Sliced Boiled Eggs

Instructions

1. 1

   Prepare the Rabodi

   • In a saucepan, bring 3 cups of water to a rolling boil.
   • Add the broken rabodi pieces and cook for 5-7 minutes until they are tender but still retain their shape. Be careful not to overcook them.
   • Drain the water completely and set the boiled rabodi aside.
2. 2

   Create the Yogurt Masala Base

   • In a medium bowl, whisk the curd until it is completely smooth and free of lumps.
   • Add the red chili powder, turmeric powder, and coriander powder to the whisked curd.
   • Mix thoroughly to form a smooth, uniform paste. This step is crucial to prevent the yogurt from curdling in the hot pan.
3. 3

   Sauté Aromatics and Masala

   • Heat ghee in a heavy-bottomed pan or kadai over medium heat.
   • Once the ghee is hot, add the cumin seeds and let them splutter for about 30 seconds.
   • Add the asafoetida, followed by the finely chopped onion. Sauté for 3-4 minutes until the onions become soft and translucent.
   • Add the ginger-garlic paste and slit green chilies. Cook for another minute until the raw aroma disappears.
   • Stir in the tomato puree. Cook for 4-5 minutes, stirring occasionally, until the mixture thickens and you see ghee separating from the sides.
4. 4

   Incorporate the Yogurt Mixture

   • Reduce the heat to the absolute lowest setting.
   • Slowly pour the yogurt-spice mixture into the pan while stirring continuously and vigorously. Do not stop stirring.
   • Continue to stir for 2-3 minutes until the mixture is well combined and comes to a gentle simmer. This constant stirring on low heat prevents the yogurt from splitting.
5. 5

   Simmer the Curry

   • Once the yogurt masala is cooked and you see a sheen of ghee on the surface, gently add the boiled rabodi.
   • Pour in 2 cups of water for the gravy and add salt. Stir gently to combine.
   • Increase the heat to bring the curry to a boil, then immediately reduce it to low.
   • Cover the pan and let it simmer for 8-10 minutes. This allows the rabodi to absorb the flavors and the gravy to thicken to the desired consistency.
6. 6

   Garnish and Serve

   • Turn off the heat and stir in the garam masala.
   • Garnish with freshly chopped coriander leaves.
   • Let the sabzi rest for 5 minutes before serving. This helps the flavors to meld together.
   • Serve hot with traditional Rajasthani breads like bajra roti, missi roti, or with phulka/chapati.