Authentic Satsaagi Recipe - Sindhi Seven Vegetable Sabzi No Onion No Garlic

To begin making the Satsaagi preparation guide we need to make the vegetables.

In a pressure cooker combine the peas, carrot, beans and lauki with some seasoning and 1/4 cup of liquid and pressure make for one whistle. Turn off the flame and immediately release the pressure. Transfer the vegetables into a strainer and sieve off the excess liquid.

Set aside to cool. In the same pressure cooker yet mix in the washed whole arbi, mix in some liquid and pressure make for about 4 whistles. Turn off the flame and allow the pressure to release naturally. Once the pressure has released, open the lid, sieve off the excess liquid.

pare the arbi and set aside. toasty a kadai with cooking oil, to deep shallow fry the rest of the vegetables. Firstly, deep shallow fry the potatoes, until they turn into a light brown colour.

This will take about 3-5 moments.

Once cooked place the potatoes on an absorbent paper to sieve off the excess cooking oil. Next, deep shallow fry the heat to boiling point arbi, until they turn into a light brown colour.

This will take about 3-5 moments.

Once cooked place the arbi on an absorbent paper to sieve off the excess cooking oil.Finally, deep shallow fry the capsicum until brittle.

This will take about 2-4 moments.

Once cooked place the capsicum on an absorbent paper to sieve off the excess cooking oil.Getting ahead to bring the Satsaagi together. toasty a skillet with ghee on medium flame, to this mix in the cumin seeds, asafoetida, ginger and green chilli and incorporate well. Now mix in the seasoning and turmeric dusting masala condiment and allow it to make for about 30 seconds. To this mix in, the potatoes, arbi, capsicum, and incorporate. At this stage mix in the boiled veggies, carrot, beans, peas, and lauki. Now scatter some red chilli dusting masala condiment, cumin dusting masala condiment, amchur dusting masala condiment, garam masala, coriander dusting masala condiment  and incorporate well until the vegetables are evenly coated with the masala. Finally top this satsaagi sabzi with tomato puree, incorporate and seal and make for 2 moments.Open the lid, turn off the flame, mix in the minced mint and coriander leaves and transfer the satsagi into a serving platter. enjoy Satsaagi preparation guide along with Phulka, Sindhi Dal, Aam Ka Achaar, for a comforting complete lunch meal.