Rabodi ki Sabzi is a traditional Rajasthani dish made from dried gram flour (besan) nuggets called rabodi, cooked in a thin, spicy yogurt-based gravy. This light version is more like a soup or ras, making it easy to digest and perfect for a simple meal. It carries authentic Rajasthani flavors with a tangy and mildly spicy taste, ideal to enjoy with rice or as a comforting dish.
Soak rabodi in warm water for 10–15 minutes to soften.
Boil the soaked rabodi for a few minutes and drain excess water.
Whisk yogurt with turmeric and red chili powder until smooth.
Heat oil or ghee in a pan and sauté chopped onions until golden.
Add garlic and cook for a minute.
Add the yogurt mixture slowly, stirring continuously to prevent curdling.
Add water to make a thin gravy consistency.
Add the prepared rabodi and salt.
Let it simmer for 10 minutes so flavors blend well.
Serve hot as a light curry or soup.
Rabodi (dried besan nuggets) – 1 cup
Garlic (minced) – 3 cloves
Yogurt (Curd) – 1 cup
Turmeric powder – ½ tsp
Onion (finely chopped) – 1 small
Red chili powder – 1 tsp
Salt – as per taste
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