Chorafali Sabzi Recipe | Long Beans Curry | Director Sooraj Barjatya's Fav😋| Dry Curries |Lunch Idea
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- เผยแพร่เมื่อ 5 ก.ย. 2024
- Chorafali Recipe | How To Make Chorafali | Chorafali Sabji Recipe | Rajasthani Style Chorafali Sabji | Rajasthani Chorafalli | Barbati Ki Sabzi | Barbati Beans Curry | Chawla Fali ki Sabji | Lambi Fali ki Sabji | Green Long Beans Recipe | Yardlong Beans Recipe | Dry Sabji Recipe | Indian Cuisine | Rajasthani Recipe | Veg Sabzi Recipe | Chorafalli Ki Sabji | Lunch & Dinner Recipes | Side Dish For Roti, Chapati | Sabji Ideas | Rajshri Food
Chorafali Sabzi Ingredients
300gms Yardlong Beans (chopped)
1 Onion (chopped)
1 Tomato (chopped)
2 tbsp Oil
1 tsp Cumin Seeds
1 tsp Fenugreek Seeds
1 Green Chilli (chopped)
1 tbsp Ginger Garlic Paste
1 tbsp Coriander Seed Powder
1/2 tsp Red Chilli Powder
1/2 tsp Turmeric Powder
1 tsp Salt
Water
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About Rajasthani Food
Rajasthani cuisine is the cuisine of the rugged Rajasthan region in North West India. It was influenced by both the warlike lifestyles of its inhabitants and the availability of ingredients in an arid region.
The Rajwadi land of Rajputs is a paradise for foodies out there. Rajasthani cuisine is among those rare cuisines boasting of a never-ending platter with a plethora of dishes; ranging from tangy drinks to spicy starters, mouth-watering sabzis and crunchy bread along with added delights of chutneys, achars, papad and chhach. Not to forget the delicate desserts and rich crunchy delights that melt in your mouth instantly! A few common ingredients are beans, lentils, gram flour, corn, barley, millet, bajra, bread and dairy products (esp. Ghee).
The Rajasthanis have moulded their culinary styles in such a way that many of their dishes can be shelved for several days and served without heating. The royal heritage of the region as well as the gastronomic enthusiasm among locals have led to a wide variety of delectable and exquisite Rajasthani dishes starting from main courses to snacks to sweet dishes Oil and red chillies help preserve the food and reduces the need for water. Each region of Rajasthan has its own trademark dish. There is more inclination towards vegetarian food. - แนวปฏิบัติและการใช้ชีวิต
Learnt. ThQ Team. ThQ Sooraj ji. Aapka pyaar yahaan bhi clearly mehsoos hotta hain.
Saadgii mein bahut badiyaa khusbhu hain.
Nahii chupp saktaa.
❤
You are an amazing cook.
Yes In Maharashtra we called it as Chwali chya Shenga Dark colour known as Barbatti This is my family favourite
They have different Names But Taste the Same & Yummm😋 Not a boring sabzi for sure.
Looks like we all can put this sabji on our Monday To Friday Meal Menu for sure😋😋❤❤
In Bangladesh we call it Barbati
Amazing recipe.....
This bean is my Mom's favourite too.....
Aap ki recipe bahut bahut achi hai 🧐 👍 ♥️ mujhe bahut pasand aayi👌 aap hamesha aise hi achi achi video banate rahe 👌
Dhanyawad Ji❤
your recipes are so easy to replicate at home & your cooking shows totally fuss-free& drama less, this shows your genuine honest personality.
Bina tamatar pyaaz ke sabji nhi bana pate ho kya ...
True
. No ned of tomato and onion for this
In South Indian we make poriyal using this... Steam the beans in little water and salt... Strain... To the oil add jeera, onion, curry leaves and stir nice... Add the steamed beans and grated fresh coconut and one more stir and done😋🤤
Beans Poriyal, Coconut Sambar, Steamed Rice & Papad😋 Don't you think this is one of the best lunch combos ever?
@@rajshrifood 🤤amazing... Pleasant and sumptuous meal❤
One of my favourite vegetables 👌🏽👌🏽
Thanks for watching
Congratulations to Rajshri food🎊👏👏
Thank You Sneha❤
Too good, superb👏👏♥️♥️
I like this
Like his films even the latest one. Will try recipe really soon.
Thank You Pritha❤
YUMMY
Thanks you so much choli gujarat very testy
Congratulations to
Rajshree Foods
I love it
Thank You, Neha❤
Ha! That dish (minus all your wonderful spices) was my mom's favorite. No wonder I didn't like it! It needed to be the way YOU fix it and he likes it! Too funny. There are no coincidences. Thanks so much.
❤❤❤❤
It is known as lobia ki phali in and around Delhi.
Yes,we in northern parts call it lobhia
Please share more simple Rajsthani subji
For daily cooking
Sure. Meanwhile here's a playlist on Sabzis curated for you - shorturl.at/gmr25. Do take a look at it😋😋
Thank you for subjis playlist
It's my favourite Sabzi. Growing up I did not eat any other vegetables except Potato and Chawdi
Oh, Potatoes are so versatile.. they blend in with all the vegetables so well😋
@@rajshrifood Yes they are the addition to any vegetables and cuisines
congratulations 💐💐👏👏🌷🌷👌👌🌹🌹
Thank you Nimesha❤❤ Lots of Love.
Very nice 👌👌
❤❤❤❤
More of Rajasthani cuisine please 🙏
Yesss, sure❤Meanwhile you can check out Papad Ki Sabzi (Rajasthani Style)-
th-cam.com/video/m--_cnKBQuM/w-d-xo.html😋 on Rajshri Food.
@@rajshrifood thank you for the reply. Love your cooking 🥰
Very very nice
Thank you so much for sharing Sooraj g’s favorite sabzi. I also love bhindi and cucumbers& I will try to eat more now. I don’t think we can find these beans at least in our city, afterall pardes (foreign country) is pardes you know sadly. Please share Sooraj ji’s favorite dessert& his other favorites as well. It was great to see him too.
Heyyy, we would love to know your version of Bhindi Sabzi😋 Also, thanks for all the love Sara❤❤
@@rajshrifood Namaste, I am so excited and honored to share our family favorite aloo bhindi masala recipe with the most honorable and Rocking Rajshri foods and please pardon the late reply as I thought I am hallucinating as I couldn’t believe that such a prestigious institute asked me for a recipe, omg! Ok this is the recipe for Aloo Bhindi Masala:-
In a pan, please add some cooking oil, zeera, saute a little, add potatoes and salt, cook for about 5 minutes, until they are tender, then addhari mirch, add sliced bhindi, dhanya powder, laal mirch powder,and sprinkle with fresh cilantro& sprinkle fresh lemon juice on top.
Here I must add that potatoes are the playboy of vegetables as they literally go with any sabzi, meat, eggs, etc& unless eaten in access they don’t play with the heart. They must be eaten in moderation as it’s all about the figurejigar, while jigar literally means liver but in Pakistan we refer to our close buddies as jiger but sometimes I call them jigz. Please try this recipe and one more lil request is to please make it for Sooraj g and have him try it. If he likes it, then for me it would be equivalent to winning an Oscar. I am so excited that hopefully I didn’t miss any ingredient or step.Jadoo ki jhappi for all!!💗
@@sarawaris2287 Recipe sounds yum😋
I will try this where I live, thank you very much! I don't think we have yard-long beans but I might be able to find French beans 🤔🤔
Hey, you can definitely try using French Beans for making the Chorafali Sabzi😋😋 let us know how it goes❤
Long beans or alasande in Kannada. Black-eyed beans
V nice. Can you Pl share the link for this small size hexa kadai. I bought one it’s too big. & I live in USA.
What is the राजस्थानी ingredient in this? It's a basic recipe, I was looking for a difference
Nice 👍but no potato add
Rajasthani khana banate ho and angreazi bolte ho.. Shame on u indian s
Very very nice
❤❤