How to prep sabzis with single tempering base for the week?

Question

How do you prep sabzis with a single tempering base for the week? Learn how to make a versatile 'tadka' to use in multiple vegetable dishes.

Answer 1

Prepare a large batch of the tempering base (oil, spices, aromatics) and store it separately. When ready to cook, simply add the desired vegetables to a portion of the tempering base and cook until tender.

Detailed Explanation:

Preparing sabzis with a single tempering base for the week is a great way to save time and effort. Here's a step-by-step guide:

1. Choose Your Tempering Base: Select a base that complements a variety of vegetables. A common base includes oil (such as vegetable, sunflower, or mustard oil), cumin seeds, mustard seeds, asafoetida (hing), and turmeric powder. You can also add ginger, garlic, and green chilies for extra flavor.
2. Prepare the Tempering Base in Bulk: Heat the oil in a large pan or pot. Add the cumin seeds and mustard seeds, and let them splutter. Then, add the asafoetida and turmeric powder. If using, add the ginger, garlic, and green chilies and sauté for a minute until fragrant. Be careful not to burn the spices.
3. Cool and Store the Tempering Base: Allow the tempering base to cool completely. Once cooled, transfer it to an airtight container and store it in the refrigerator. It should last for up to a week.
4. Prepare Your Vegetables: Wash, peel, and chop your vegetables for the week. Store them separately in airtight containers in the refrigerator.
5. Cook the Sabzi: When you're ready to cook a sabzi, heat a portion of the prepared tempering base in a pan. Add your chosen vegetables and sauté them until they are coated with the tempering. Add salt and any other desired spices (like coriander powder, red chili powder, or garam masala). Cover the pan and cook until the vegetables are tender. Add a splash of water if needed to prevent sticking.
6. Adjust Seasoning: Taste and adjust the seasoning as needed before serving. Garnish with fresh cilantro or coriander leaves.

Pro Tip:

When storing the tempering base, ensure it's completely cooled to prevent condensation and spoilage. Also, use a clean spoon each time you take out a portion to avoid contamination.