Rabodi Ki Sabji

Rabodi is among one of the ancient dishes, which originated in Rajasthan. It was meant to be suited for Rajasthan climate and long-term sustainability. Actually in old time of Rajasthan people had to survive with very limited possible resources because of arid climate and very less rains. So people use to make stuffs like Rabodi and other dishes in the season when it is avialable (for e.g. Jawar season in summers) and make it in such way that it can be kept as dry dish and can be used in future. Rabodi is a very yummy dishes virtually no fat and healthiest Marwari food to have.

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Rabodi - 2cup
Dahi (Curd) - 1/2 cup
Onion -1 medium size(chopped)
Green chili - 1(finely chopped)
Oil - 2 Table spoon
Jeera (cumin seeds) - 1/2 tea spoon
Red chili powder - 3/4 tea spoon
Turmeric powder - 1/4 tea spoon
Coriander powder - 1 tea spoon
Salt - according to taste
Add boiled water in rabodi, cover it and keep aside
Heat oil in a pan and add cumin seeds.
After spluttering cumin seeds add onion and green chili and saute it for 2 mins.
Add red chili powder, coriander powder, turmeric powder and salt in curd. Mix it well.
Now add this mixture in the pan and cook it until the oil comes up.
Mix boiled rabodi and water (keep putting as much water as you want) in pan and cook it for 5 mins.
Garnish with coriander leaf and your yummy rabodi ki sabji is ready to eat
You can also use tomato instead of curd,