Jabe is a very popular breakfast dish in North India.
Recipe
Ingredients
- Vermicelli – 2 bowls
- Potato – 1 piece ( peeled and cut into small pieces)
- Onion – 1 piece (chopped)
- Tomato – 1 piece (chopped)
- Asafetida – 1/4 teaspoon
- Carrom seeds – 1/2 teaspoon
- Green chilli – 1 piece ( chopped)
- Coriander powder – 1 teaspoon
- Red chilli powder – 1/4 teaspoon
- Turmeric powder – 1/4 teaspoon
- Salt -to taste
- Water – 3 bowls
- Oil -2 teaspoons
Procedure
- Roast the Vermicelli in 1/2 teaspoon oil till it turns light brown in a kadhai.
- Keep it aside in a large plate.
- Now take a Cooker and add oil to it.
- Temper it with asafetida , carom seeds and green chili.
- To this mixture add coriander powder, red chili powder and turmeric .
- Cook the masala well for few minutes.
- To this add chopped onion, tomato and potato.
- Cook it for few minutes after covering.
- Add the roasted Vermicelli to the mixture.
- Mix all ingredients well with the Vermicelli.
- Cook for a 1 minute.
- Add water and salt.
- Water added should just cover the mixture not less not more.
- Close the cooker.
- Switch off the flame after 4 whistles.
- You can make Jabe in open vessel also.
Serve hot.
Happy cooking!!
Recipe Credit Rachana Sharma