How to Make Gaderi ki Sabji: A Wholesome Kumaoni Delight!

Gaderi ki sabji, a Kumaoni dish with Gaderi and Gol Muli, with text and website name.

Have you ever heard of Gaderi ki sabji? If not, you are missing out on a mouth-watering and nutritious dish that is popular in the Kumauni culture and cuisine. Gaderi ki sabji is a simple and easy recipe that uses Gaderi, a type of root vegetable that grows in the Himalayan region, as the main ingredient. Gaderi is also similar to Jimikand, Suran, or Elephant Foot Yam from different parts of India. It has a unique taste and texture that makes it a versatile vegetable for various dishes. Gaderi is rich in fibre, protein, potassium, calcium, iron, and vitamin C, and has many health benefits, such as improving digestion, lowering blood pressure, boosting immunity, and preventing infections.

In this blog, I will show you how to make Gaderi ki sabji, a traditional Kumaoni dish that is cooked with onion, tomato, garlic, ginger, green chillies, and spices. This dish is also flavoured with Gol Muli, a type of radish that adds a crunchy and tangy twist to the sabji. Gaderi ki sabji is a hearty and wholesome dish that can be enjoyed with roti, rice, or paratha. It is also a perfect dish for winter, as it keeps you warm and cosy. So, without further ado, let’s get started with the ingredients and steps to make this delicious and wholesome Kumaoni delight!

Ingredients

To make Gaderi ki sabji, you will need the following ingredients:

Gaderi: 500 grams
Onion: 1 large, sliced
Garlic: 10-12 cloves, peeled and chopped
Ginger: 1-inch piece, peeled and chopped
Green chillies: 2-3, chopped
Tomato: 1 large, chopped
Cumin seeds: 1 teaspoon
Coriander powder: 2 teaspoons
Turmeric powder: 1/2 teaspoon
Red chilli powder: 1/2 teaspoon
Salt: to taste
Oil: 2 tablespoons
Water: as required
Gol Muli: 100 grams, chopped

You can also use other root vegetables, such as Arbi (घुइयां) and sweet potato instead of Gaderi if you cannot find it in your area. You can also add some bhang, a type of cannabis, to the sabji, if you want to experience the authentic Kumaoni flavour. Bhang is often used in Kumaoni cuisine for its medicinal and recreational properties.

Steps

To make Gaderi ki sabji, follow these steps:

Wash and peel the Gaderi and cut them into medium-sized pieces.
Wash the Gaderi pieces with warm water (this is necessary as cold water can lead to some tongue-twisting flavor in Gaderi).
Peel and chop the garlic, ginger, and green chillies. Grind them into a coarse paste in a blender or a mortar and pestle.
Peel and slice the onion and set it aside.
Wash and chop the tomato and set it aside.
Wash and chop the Gol Muli and set it aside.
Heat oil in a Kadhai and add cumin seeds. When they crackle, add the sliced onion and fry for a few minutes until golden brown.
Add the garlic-ginger-chili paste and fry for a few minutes until the raw smell goes away.
Add the chopped tomato and cook for a few minutes until soft and mushy.
Add the coriander powder, turmeric powder, red chilli powder, and salt and mix well. Cook for another few minutes until the oil separates from the masala.
Add the Gaderi pieces and warm water and mix well. Cover the Kadhai with a lid and cook on medium-low flame for 25-30 minutes. Stir the Gaderi every 5 minutes to prevent sticking or burning.
When the Gaderi is 70-80% cooked, add the chopped Gol Muli and mix well. Cook for another 10-15 minutes or until the Gol Muli is crunchy and the Gaderi is soft and cooked.
Turn off the heat and transfer the Gaderi ki sabji to a serving plate or bowl.

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Tips and Tricks

Here are some tips and tricks to make the Gaderi ki sabji more delicious and enjoyable:

Serve the Gaderi ki sabji hot or warm with roti, rice, or paratha. You can also enjoy it with some pickle, salad, or raita on the side.
Add some lemon juice, coriander leaves, or yoghurt for extra flavour and freshness. You can also sprinkle some garam masala or chaat masala for a spicy kick.
Adjust the amount of salt, chillies, and bhang according to your taste and preference. You can also add some sugar or jaggery to balance the sourness of the tomato and the bitterness of the Gaderi.
Store the leftover Gaderi ki sabji in an airtight container in the refrigerator for up to 3 days or in the freezer for up to a month. You can reheat it in a microwave or a stove before serving.

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Conclusion

Gaderi ki sabji is a delicious and wholesome Kumaoni delight that is easy to make and satisfying to eat. It is a traditional dish that uses Gaderi, a type of root vegetable that has many health benefits and a unique taste and texture. It is cooked with onion, tomato, garlic, ginger, green chillies, and spices, and flavoured with Gol Muli, a type of radish that adds a crunchy and tangy twist to the sabji. Gaderi ki sabji is a perfect dish for winter, as it keeps you warm and cosy. It can be enjoyed with roti, rice, or paratha, and some pickle, salad, or raita on the side.

I hope you liked this blog and learned how to make Gaderi ki sabji. If you try this recipe, please share your feedback and experience. You can also ask me any questions or suggestions you have regarding this dish. I would love to hear from you and help you out. You can also subscribe to my blog for more delicious and wholesome recipes. Thank you for reading and happy cooking!