Harela ki Sabzi
A seasonal mixed vegetable curry cooked in Kumaoni homes for the monsoon festival of Harela, combining whatever fresh greens and vegetables the season offers.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 160 kcal
Equipment
- •Heavy pan
Nutrition
Per serving, approximate
- Calories
- 160 kcal
- fat
- 8 g
- carbs
- 18 g
- fibre
- 5 g
- protein
- 4 g
- calories
- 160 kcal
Instructions
- 1
Wash and chop all the seasonal vegetables into similar-sized pieces.
- 2
Heat mustard oil in a heavy pan until it smokes lightly. Turn down the heat.
- 3
Add cumin seeds and let them sizzle.
- 4
Add ginger and green chilli. Fry them briefly.
- 5
Add the chopped vegetables. Mix well to coat them in the spiced oil.
- 6
Sprinkle in turmeric and coriander powder. Mix well.
- 7
Cover and cook on low heat until nearly tender. Stir occasionally.
- 8
If using, stir in whisked yogurt for a mild tang. Simmer for 5 more minutes.
- 9
Add salt and cook until the vegetables are completely tender.
- 10
Garnish with coriander leaves and serve warm.
Chef's tips
Choose whichever fresh monsoon vegetables are available locally, as the dish is meant to be flexible and seasonal. Add yogurt off direct high heat to prevent curdling.
Ingredient substitutions
- colocasia → potato
Storage
Refrigerate for up to 2 days in an airtight container.
Reheating
Reheat gently on the stovetop, stirring occasionally.
Common mistakes to avoid
- •Overcooking the vegetables until mushy
- •Adding yogurt over high heat, causing it to split
Serving suggestions
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