Ingredients for Desi Tori Sabzi :
1. Desi Tori : 1/2kg
2. Yellow mustard : 1/2 table spoon
3. Green chillies : 5 to 6
4. Bay leaves : 2
5. Ginger : Small piece
6. Poppy seeds (Khas khas) : 3 table spoon
7. Cashews : 5
8. Turmeric powder : 1/2 table spoon
9. Mustard oil
10. Salt as per taste
11. Asafoetida : A pinch
12. Cumin seeds : 1 table spoon
Method of making Desi Tori (Jhinga Tori) :
Desi Tori is called Jhingani in Mithila, but in Delhi it is known by different names like Jhinga Tori and in different places. It is very tasty and nutritious to eat. Its vegetable is made in many ways, but let us make it in a very different and very easy way today. Which gets ready very quickly.
To make Desi Tori ki Sabzi, first of all peel the zucchini and wash it well two to three times. Now cut it into two pieces and chop it thinly.
Now heat a pan on the gas, now first add mustard seeds and let them crackle, and then add oil to it. Now add asafoetida and bay leaves, and then add zucchini.
Now add salt according to taste, and add turmeric powder. Add a little less salt in it, because after being prepared this vegetable becomes soft and soft.
Add salt and turmeric and cover the vegetable, and let it cook on medium flame. Now put cumin seeds, ginger, poppy seeds and cashews in the mixer and grind them finely. Add this to the vegetable and mix.
Keep stirring the vegetable by removing the lid at times. When the water of the ridge gourd dries up and remains a little hanging, then turn off the gas. The water of the vegetable should not dry up completely; it should be kept a little hanging.
So here you go, a very tasty and spicy vegetable without onion and garlic is ready. Serve it with roti, puri, paratha or dal rice.
