Kritika Handa
In a small pan, heat 2 tablespoons of oil or ghee until it becomes hot but not smoking.
Add cumin seeds, mustard seeds, and a pinch of asafoetida for aromatic flavor. Let them crackle for a few seconds.
Add finely chopped garlic, ginger, and green chilies. Sauté them until golden brown for a rich, spicy aroma.
Mix in red chili powder, turmeric, and coriander powder, cooking for a few seconds to enhance the flavor of the spices.
Pour the hot tadka over the cooked sabzi, making sure it evenly coats the vegetables for maximum flavor impact.
Stir the tadka thoroughly into the sabzi to ensure that every vegetable piece is infused with the flavorful spices.
Garnish with fresh coriander leaves. Serve the sabzi hot with roti or rice to enjoy a restaurant-style experience at home.