Rabodi ki Sabzi
A near-forgotten Marwar preparation of fermented gram-flour paste twisted into strips, sun-dried for storage, then fried and simmered into a rustic spiced curry.
- Prep
- 30 min
- Cook
- 35 min
- Total
- 65 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 230 kcal
Equipment
- •Kadai
Nutrition
Per serving, approximate
- Calories
- 230 kcal
- fat
- 13 g
- carbs
- 20 g
- fibre
- 4 g
- protein
- 9 g
- calories
- 230 kcal
Instructions
- 1
Snap dried rabodi (cornmeal strips) into 2-3 inch pieces. Soak them in warm water for 15-20 minutes to soften slightly.
- 2
Heat 2 tbsp mustard oil in a kadai (deep pan). Fry the softened rabodi until lightly golden, then set aside.
- 3
Heat the remaining oil in the same kadai. Add cumin seeds and asafoetida.
- 4
Add chopped onions. Fry them until they turn golden.
- 5
Add chopped tomatoes. Cook them until soft and mushy.
- 6
Add turmeric, chilli powder and coriander powder. Cook until the oil separates from the masala.
- 7
Whisk in buttermilk or yogurt and a cup of water. Stir continuously as you mix.
- 8
Add the fried rabodi pieces. Simmer gently for 10-12 minutes until soft and juicy, then serve hot.
Chef's tips
If making rabodi at home, ferment the batter with a spoonful of buttermilk overnight. Spread thinly to dry in strong sun for 2-3 days. Frying before simmering keeps them chewy rather than mushy.
Ingredient substitutions
- rabodi → papad or sev as a rough textural substitute (not traditional)
Storage
Dried rabodi keeps for months in an airtight container; the cooked dish should be eaten fresh or refrigerated for a day.
Reheating
Reheat gently on low flame with a little water.
Common mistakes to avoid
- •Soaking rabodi for too long, which makes it break down completely in the gravy.
- •Cooking the buttermilk gravy on high heat, which causes it to split.
Serving suggestions
Cooked Rabodi ki Sabzi?
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