Tadka On a Sabzi
I use tadkas the most when I make sabzis of all kinds. Be it a basic potato sabzi, cauliflower, cabbage, capsicum…you name it.
There may be slight variations in each, but the basic principle remains the same: add spices and other flavoring agents to hot oil so that there is a lovely infusion of flavors
we learned how to make potato curry without a tadka (potato/tomato sabzi – Batatya cha Bhujne). Today let’s make a dry sabzi with tadka.
|Preparation Time: 10 mins||Cooking Time: 15 mins|