नेनुआ की सब्जी ऐसे बनायेंगे तो उंगलियाँ चाटते रह जायेंगे/Nenua ki sabji/Nenua recipe/ ki recipe
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Transcript
00:00Namaste, how are you all? I hope all of you are doing well.
00:06Today I am going to make a nirma ki sabji.
00:09Look, I have cut this much.
00:11You have to cut it round like this.
00:14Look, this nirma is very good. There are no seeds in it at all.
00:18So far I have cut it, there were no seeds in it.
00:21This is very good.
00:23This is a fresh nirma.
00:26Whenever you buy it from the market, make sure you buy a fresh nirma.
00:30In the same way, I will cut it round like this.
00:35I have washed it after peeling it.
00:39I am cutting it after washing it.
00:42This is a little thick. Let's see if there are seeds in it or not.
00:47No, there are no seeds in it.
00:50Look, there are no seeds in it at all.
00:55In the same way, I will cut everything.
01:01Look, there are two onions.
01:04I have cut one.
01:06I have kept one to show you.
01:09There are three green chilies.
01:11I will cut it long like this.
01:14You have to cut it like this.
01:17I have already washed it.
01:21Look, this is mustard oil.
01:25The oil is hot.
01:28I will add some cumin seeds in it.
01:33This is a green chili.
01:36I have cut it in the middle.
01:39I will put it in the oil.
01:41Look, there are no seeds in it.
01:54The onions have become soft.
02:00Look, the onions have become soft.
02:03We don't have to make it red. We just have to make it soft.
02:06We don't have to make it too red.
02:11Now, I will add the taro leaves.
02:19I will add a little turmeric to it.
02:24I will add a little turmeric to it.
02:31I will add salt.
02:34I will add a little less salt first.
02:37After the curry boils, the taste of the curry decreases.
02:41That's why I have to add a little less salt.
02:47I will cover it now.
02:50It will release water.
02:53If I add salt now, it will release water quickly.
02:58Now, I will cook it on medium heat.
03:06I will stir it a little in the middle.
03:09Now, it will release water.
03:18First, I have to add a little less salt.
03:21I will add more later.
03:29Let's check it again.
03:32Look, it has released a lot of water.
03:37I haven't added any water to it.
03:45Now, I will cook it like this.
03:51I will cook it like this.
03:55I will turn of the gas.
04:02It has thickened.
04:05Some people turn off the gas when the curry is wet.
04:10The gravy stays wet.
04:13I will dry this up a little more.
04:16I will dry it a little more and then remove the curd, I will not keep it too wet, you can do a lot of it, but I will cook it a little more
04:30, I will close it now, I will not dry it too much, because when it cools down, it will dry a little more, so I will close it now, eat it with rice, eat it with roti, it tastes very good,
04:59make it like this once and see, I am closing it now, the vegetable is ready,
05:10if you like my way of making lingua sabzi, do tell me in the comments
05:23Thank you all for watching the video, Namaste