Are you looking for an easy and comforting mix recipe?
Today I share a simple mix of bihari -style vegetables made with everyday vegetables and bads.
It is a recipe without garlic without onion that is full of flavor and perfect for daily meals.
In our Bihari family, we called him Certainty. This is the name that I grew up listening to home, even if many people could know it simply as a Sabji veg veg with badi.
But in our house, “Pastina” had its identity.
It is not just a recipe for mixed vegetables, it is something very special.
This traditional Sabzi Bihar is made with bads (gnocchi of dry lentils) and small pieces of different vegetables, including edible stems and peels that we often throw away.
For me, the pasta is full of memories of my small pieces of vegetables such as Dranthal (stems) by Hara Saag and Laal Saag (Amaranthus), hard cauliflower stems etc. And transforming them into something delicious.
Information about Mix Veg Sabji:
Pastina is a rustic mix of the Bihar vegetable curry. It is made with a mix of vegetables and small Badis.
The Sabzi uses vegetables such as Lauki, Parwal, Bulls, Fagioli and even the Slipping Vegetable Dishal.
What makes it unique is the way it is slowly gathering small pieces of remaining vegetables for a few days and cooking them all together with bads in mustard oil.
This variety of vegetables creates a curry of healthy and tasty mixed vegetables.
In our home, Pastina was regular during Makar Sankranti. After having Dahi-Chura, we always ate Chuda-Murhi (puffed rice) with the pasta.
Every time he cooked, he was quietly held by some vegetables: some pieces of pumpkin, a little bhindi or even Lauki’s peels.
Slowly, they added up, and when there was enough, he made the pastine.
But this does not mean that you cannot make a mess if you don’t have leftovers. In fact, the idea behind this onion no garlic Sabzi is to use a variety of vegetables.
You can plan in advance when you do Sabzi today and save a little for later.
For example, if you are cutting the pumpkin today, save some pieces and the peel.
Tomorrow, when I cook Brinjal, save a little more. Soon you will have enough vegetables for this healthy mixed vegetable curry.
It is an intelligent way to avoid waste and enjoy a tasty meal.
This dish, also known as Bihari Mix Veg Sabji, is a perfect example of how simple home cuisine can turn into something delicious.
Tip to the service:
This traditional Bihar Sabzi has a better flavor when it is served with:
Steam rice with clarified butter
Bhuda Farmer (Rice Poffed)
Dahi-Chura during Makar Sankranti
Simple parat as a side dish
Storage suggestion:
Eat fresh for better taste
It can be kept in the fridge for 1-2 days
Heat with a little water, while Badi absorbs humidity
Professional suggestions:
Always fry Badi before adding, highlights the flavor
Use mustard oil for a strong and authentic taste
Add a pinch of Hing for a nice aroma
Include stems and vegetable skins to make it healthy
Because you should make this recipe:
Great way to use small remaining vegetables
Easy and traditional Mix Verd Sabji of Bihar
It has a unique and earthy flavor with bads and mustard oil
Nourishing and full of fibers from many vegetables
A comforting vegetable curry mixture with bads that adapts to all seasons
Looking for other recipes like this:
Lauki Ki Sabzi recipe
Tuira Ki Sabzi recipe
Karele Ki Sabzi recipe
Baingan Aloo Ki Sabzi
Kathal Aloo Ki Sabzi
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Basic ingredients used to create this Sabji veg mix:
Badi Fried: These gnocchi of lentils dried in the sun are the hero of this dish. Once fried, they add a rich and earthy flavor and a rubbery consistency to the Sabzi.
Mixed vegetables: A variety of seasonal vegetables such as pumpkin, lauki, parwal, brinjal and dave (green leafy stems) give this depth of curry, nutrition and rustic charm.
Mustard oil: A key to the traditional flavor of Bihari, mustard oil adds sharpness and an aromatic base that is beautifully combined with Badi.
Turmeric powder: Adds color and heat
Red chilli dust: This five -low mix adds deep flavor and aroma to the Tadka, giving Sabzi his touch of Bihari.
Cumin seeds: This five -low mix adds deep flavor and aroma to the Tadka, giving Sabzi his touch of Bihari.
A pinch: A digestive spice that improves the flavor and gives a subtle taste of umami.
Gets up to taste: Balance and lift all the flavors in the Sabzi.
Waterfall: It helps to bring together Sabzi and gives it a slightly similar consistency to curry.
Frequent questions about the vegetable curry mix:
Can I make pasta without a base?
Yes, you can. But Badi gives this Mix Veg Sabji a special taste. If you have not homemade, you can use StoreBough.
Which vegetables can I use in pastine?
Use any small amount of vegetables such as Lauki, Cauliflower, Tori, Pumpkin, Brinjal, DVAGAL and SAAG stems. More variety, the better.
Is it just for Makar Sankranti?
No, you can do it at any time. But it is very popular during Sankranti with Chuda and Dahi.
Can I add potatoes or carrots?
Yes, but in small quantities. Badi and mustard oil should be the main flavors.
What is Badi?
Badi is built by grinding URAD DAL O MOONG DAL, modeling it in small pieces and drying it in the sun.
My recommended product:
I used my Berner Kadhai. It has a robust base and heats up evenly, which is really important when preparing vegetables curry to avoid burning or attacking.
It is an excellent investment for your cuisine. You can check the same one I use below
I only recommend products that I used personally or really I believe for home cuisine.
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