Satsaagi Recipe - Sindhi Seven Vegetable Sabzi No Onion No Garlic
A vegetarian Sindhi recipe with carrot (gajjar) - diced, green beans (french beans) - cut into 1 inch, colocasia root (arbi) - small ones. Ready in 50 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
28 steps- 1
To begin making the Satsaagi Recipe we need to cook the vegetables
- 2
In a pressure cooker combine the peas, carrot, beans and lauki with some salt and 1/4 cup of water and pressure cook for one whistle
carrot (gajjar) - diced(2)green beans (french beans) - cut into 1 inch(10)green peas (matar)(1/4 cup) - 3
Turn off the flame and immediately release the pressure
- 4
Transfer the vegetables into a strainer and drain off the excess water
green beans (french beans) - cut into 1 inch(10) - 5
Set aside to cool
- 6
In the same pressure cooker yet add the washed whole arbi, add some water and pressure cook for about 4 whistles
- 7
Turn off the flame and allow the pressure to release naturally
- 8
Once the pressure has released, open the lid, drain off the excess water
- 9
Peel the arbi and set aside
- 10
Heat a kadai with oil, to deep fry the rest of the vegetables
- 11
Firstly, deep fry the potatoes, until they turn into a light brown colour
green beans (french beans) - cut into 1 inch(10)potatoes (aloo) - diced(2) - 12
This will take about 3-5 minutes
- 13
Once cooked place the potatoes on an absorbent paper to drain off the excess oil
potatoes (aloo) - diced(2) - 14
Next, deep fry the boil arbi, until they turn into a light brown colour
green beans (french beans) - cut into 1 inch(10) - 15
This will take about 3-5 minutes
- 16
Once cooked place the arbi on an absorbent paper to drain off the excess oil
- 17
Finally, deep fry the capsicum until crunchy
- 18
This will take about 2-4 minutes
- 19
Once cooked place the capsicum on an absorbent paper to drain off the excess oil
- 20
Getting ahead to bring the Satsaagi together
- 21
Heat a skillet with ghee on medium flame, to this add the cumin seeds, asafoetida, ginger and green chilli and mix well
green beans (french beans) - cut into 1 inch(10)green peas (matar)(1/4 cup)green bell pepper (capsicum) - diced(1/4 cup)ghee(1 tablespoon)cumin seeds (jeera)(1/2 teaspoon)asafoetida (hing) - a pinch(1)green chillies - slit(2)teaspoons ginger - finely chopped(2)red chilli powder(1 teaspoon)cumin powder (jeera)(1 teaspoon) - 22
Now add the salt and turmeric powder and allow it to cook for about 30 seconds
turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1 teaspoon)cumin powder (jeera)(1 teaspoon)garam masala powder(1 teaspoon) - 23
To this add, the potatoes, arbi, capsicum, and mix
potatoes (aloo) - diced(2) - 24
At this stage add the boiled veggies, carrot, beans, peas, and lauki
carrot (gajjar) - diced(2)green beans (french beans) - cut into 1 inch(10)green peas (matar)(1/4 cup) - 25
Now sprinkle some red chilli powder, cumin powder, amchur powder, garam masala, coriander powder and mix well until the vegetables are evenly coated with the masala
cumin seeds (jeera)(1/2 teaspoon)turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1 teaspoon)cumin powder (jeera)(1 teaspoon)amchur (dry mango powder)(1 teaspoon)garam masala powder(1 teaspoon)coriander (dhania) leaves(1 teaspoon)sprig coriander (dhania) leaves - finely chopped(2) - 26
Finally top this satsaagi sabzi with tomato puree, mix and cover and cook for 2 minutes
homemade tomato puree(1/4 cup) - 27
Open the lid, turn off the flame, add the chopped mint and coriander leaves and transfer the satsagi into a serving platter
green beans (french beans) - cut into 1 inch(10)teaspoons ginger - finely chopped(2)coriander (dhania) leaves(1 teaspoon)sprig coriander (dhania) leaves - finely chopped(2)sprig mint leaves (pudina) - finely chopped(2) - 28
Serve Satsaagi Recipe along with Phulka, Sindhi Dal, Aam Ka Achaar, for a comforting complete lunch meal
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Satsaagi Recipe - Sindhi Seven Vegetable Sabzi No Onion No Garlic
A vegetarian Sindhi recipe with carrot (gajjar) - diced, green beans (french beans) - cut into 1 inch, colocasia root (arbi) - small ones. Ready in 50 min, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
28 steps- 1
To begin making the Satsaagi Recipe we need to cook the vegetables
- 2
In a pressure cooker combine the peas, carrot, beans and lauki with some salt and 1/4 cup of water and pressure cook for one whistle
carrot (gajjar) - diced(2)green beans (french beans) - cut into 1 inch(10)green peas (matar)(1/4 cup) - 3
Turn off the flame and immediately release the pressure
- 4
Transfer the vegetables into a strainer and drain off the excess water
green beans (french beans) - cut into 1 inch(10) - 5
Set aside to cool
- 6
In the same pressure cooker yet add the washed whole arbi, add some water and pressure cook for about 4 whistles
- 7
Turn off the flame and allow the pressure to release naturally
- 8
Once the pressure has released, open the lid, drain off the excess water
- 9
Peel the arbi and set aside
- 10
Heat a kadai with oil, to deep fry the rest of the vegetables
- 11
Firstly, deep fry the potatoes, until they turn into a light brown colour
green beans (french beans) - cut into 1 inch(10)potatoes (aloo) - diced(2) - 12
This will take about 3-5 minutes
- 13
Once cooked place the potatoes on an absorbent paper to drain off the excess oil
potatoes (aloo) - diced(2) - 14
Next, deep fry the boil arbi, until they turn into a light brown colour
green beans (french beans) - cut into 1 inch(10) - 15
This will take about 3-5 minutes
- 16
Once cooked place the arbi on an absorbent paper to drain off the excess oil
- 17
Finally, deep fry the capsicum until crunchy
- 18
This will take about 2-4 minutes
- 19
Once cooked place the capsicum on an absorbent paper to drain off the excess oil
- 20
Getting ahead to bring the Satsaagi together
- 21
Heat a skillet with ghee on medium flame, to this add the cumin seeds, asafoetida, ginger and green chilli and mix well
green beans (french beans) - cut into 1 inch(10)green peas (matar)(1/4 cup)green bell pepper (capsicum) - diced(1/4 cup)ghee(1 tablespoon)cumin seeds (jeera)(1/2 teaspoon)asafoetida (hing) - a pinch(1)green chillies - slit(2)teaspoons ginger - finely chopped(2)red chilli powder(1 teaspoon)cumin powder (jeera)(1 teaspoon) - 22
Now add the salt and turmeric powder and allow it to cook for about 30 seconds
turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1 teaspoon)cumin powder (jeera)(1 teaspoon)garam masala powder(1 teaspoon) - 23
To this add, the potatoes, arbi, capsicum, and mix
potatoes (aloo) - diced(2) - 24
At this stage add the boiled veggies, carrot, beans, peas, and lauki
carrot (gajjar) - diced(2)green beans (french beans) - cut into 1 inch(10)green peas (matar)(1/4 cup) - 25
Now sprinkle some red chilli powder, cumin powder, amchur powder, garam masala, coriander powder and mix well until the vegetables are evenly coated with the masala
cumin seeds (jeera)(1/2 teaspoon)turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1 teaspoon)cumin powder (jeera)(1 teaspoon)amchur (dry mango powder)(1 teaspoon)garam masala powder(1 teaspoon)coriander (dhania) leaves(1 teaspoon)sprig coriander (dhania) leaves - finely chopped(2) - 26
Finally top this satsaagi sabzi with tomato puree, mix and cover and cook for 2 minutes
homemade tomato puree(1/4 cup) - 27
Open the lid, turn off the flame, add the chopped mint and coriander leaves and transfer the satsagi into a serving platter
green beans (french beans) - cut into 1 inch(10)teaspoons ginger - finely chopped(2)coriander (dhania) leaves(1 teaspoon)sprig coriander (dhania) leaves - finely chopped(2)sprig mint leaves (pudina) - finely chopped(2) - 28
Serve Satsaagi Recipe along with Phulka, Sindhi Dal, Aam Ka Achaar, for a comforting complete lunch meal
Rate this recipe
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