Khatti Meethi Sabzi is a family favorite that I learned from my mom. Every time I make it, the kitchen fills with the warm aroma of spices and the sweet-sour notes of the sauce. It’s one of those dishes that makes regular vegetables taste extraordinary, and I love how the vegetables stay crisp-tender rather than turning mushy.
About the Recipe
This recipe turns basic vegetables into something special. The sauce hits all the right notes – spicy, tangy, sweet, and savory. The vegetables keep their shape and bite, making every spoonful interesting. It’s quick to make and goes well with both Indian breads and rice. Perfect for busy weeknights when you want something tasty but don’t have hours to spend in the kitchen.
Why You’ll Love This Recipe
You’ll love how the vegetables stay crisp yet tender, soaking up the flavorful sauce. The combination of vinegar and sugar creates a delicious tang that makes you want more. It’s also very forgiving – you can adjust the spice levels and even swap some vegetables based on what you have. The recipe comes together in about 30 minutes, making it perfect for everyday cooking. Plus, it’s naturally vegan and can be made gluten-free.
Khatti Meethi Sabzi
Cooking Tips
– Cut vegetables in similar sizes for even cooking
– Don’t overcook the vegetables – they should be tender but still have a bite
– Toast the spices well to bring out their flavors
– Adjust sugar and vinegar to your taste
– Use a heavy-bottomed pan to prevent burning
Serving and Storing Suggestions
Serves 4-6 people. Total prep and cooking time: 30 minutes. Serve hot with rotis, naan, or rice. Leftovers keep well in the fridge for 2-3 days. Reheat gently on the stovetop with a splash of water.
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Nutrient Benefits
This dish is packed with vitamins from the colorful vegetables. Capsicums are rich in vitamin C, potatoes provide energy and fiber, and onions offer antioxidants. The spices like turmeric and cumin add anti-inflammatory benefits. It’s a healthy, balanced dish that’s naturally vegan.
Khatti Meethi Sabzi
Ingredients
- 2 Green Capsicums (large, seeds discarded and cut into 2 inch cubes)
- 2 Potatoes (large, peeled and sliced into thick fingers)
- 2 Onions (medium, layers separated and cut into 2 inch cubes)
- 1/2 tsp Garlic Paste
- 1 tsp Red Chilli Powder
- Turmeric Powder (a pinch)
- 1 tsp Cumin Powder
- 3/4 tsp Salt
- 2 Tomatoes (medium, finely chopped)
- 2 tsp Sugar
- 1 tbsp White Vinegar
For the Seasoning:
- 4 tbsp Oil
- 1/4 tsp Mustard Seeds
- 6 Curry Leaves
- 1/4 tsp Fenugreek Seeds
For Garnish:
- 1/2 cup Coriander Leaves (finely chopped)
Instructions
- Heat oil in a heavy bottomed pan on moderate heat.
- Add the mustard seeds, curry leaves and fenugreek seeds.
- Crackle the mustard seeds and then add the garlic paste.
- Fry well with a little water.
- Add the red chilli powder, turmeric powder, cumin powder and salt.
- Fry for about 5 to 6 minutes.
- Add the tomatoes and cook on high heat, stirring vigorously for another 5 minutes.
- Add the potatoes and cook for another 5 minutes.
- Add the capsicums and onions and cook on low heat till tender but crisp.
- Add the sugar and vinegar.
- Let it simmer for 4 to 5 minutes.
- Garnish with coriander leaves.
- Serve hot.
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Frequently Asked Questions
Q: Can I make this dish less spicy?
A: Yes. merely reduce the amount of red chili powder or skip it altogether. The dish will still be flavorful thanks to the other spices and the sweet-sour balance.
Q: What can I use instead of white vinegar?
A: You can use apple cider vinegar or lemon juice. Start with half the amount and adjust to taste since these alternatives might be stronger.
Q: Can I make this ahead of time?
A: Yes, but the vegetables might soften. Cook them slightly less if you plan to reheat later. The flavors actually develop nicely overnight.
