Rabodi Simla Mirch Ki Sabzi (Rajasthani Curry with Corn Papad)
Corn papad, onion and green capsicum cooked in spiced tomato puree
The Rabodi Simla Mirch Ki Sabzi is a delicious preparation of corn papad that is simmered in a spicy tomato curry with green capsicum. The addition of garlic and green capsicum to the recipes brings out great flavors into this traditional Rajasthani curry with a twist.
If you like Rajasthani Recipes
- 1/2 cup Rabodi (dried corn papad)
- 1 cup Homemade tomato puree
- 1 Green Bell Pepper (Capsicum) , diced
- 1 Onion , diced
- 4 cloves Garlic , finely chopped
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Red Chilli powder
- 1/2 teaspoon Coriander Powder (Dhania)
- 1 teaspoon Garam masala powder
- Salt , to taste
- Sunflower Oil , for cooking
How to make Rabodi Simla Mirch Ki Sabzi (Rajasthani Curry with Corn Papad)
To begin Rabodi Simla Mirch Ki Sabzi, first get all the ingredients ready.
Heat a tablespoon of oil in a wok or a heavy bottomed pan over medium heat. Add the garlic and onions and saute until the onion becomes soft and tender.
Add the capsicum and allow it to cook until it half done. Once done, add the spices, tomato puree, 2 cups of water and the rabodi into the masala.
Add salt to taste and simmer the rabodi ki sabzi until it gets cooked through. The rabodi expands in size and thickens up the gravy, so you might have to add more water and spices depending on the size of the rabodi.
Once done, check the spices and salt and adjust to suit your taste.
Turn off the heat and serve the rabodi sabzi immediately.