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Indian Vegetables, Subzis to prevent acidity

Subzis to prevent acidity. Indian vegetables to keep acidity at bay. Whether you are in the mood for grand kormas or simple Sukhi Subzis, you will find just what you want in this section! These subzis have been prepared carefully, keeping in mind the requirement to go slow on oil and spices. And, of course, the alkaline ingredients in them will help shoo away your Acidity. So delicious and so perfect to be served with your favourite Rotis and Dal!

What Vegetables help prevent acidity?

1. Cabbage

2. Brinjal

3. Bhindi, Lady Fingers

4. Mushrooms

5. Radish

6. Tomatoes

7. Broccoli

8. Pumpkin

9. Fenugreek

10. Amaranth

11. Ridge Gourd, Turai

Acidity friendly subzis

For bhindi lovers we have pyaawala bhindi recipe made with very little spices and oil. Pumpkin being acidity friendly works well in this non spicy kaddu ka bharata recipe. 

Fibre rich cauliflower and green peas combine well in grated cauliflower with peas recipe. 

Iron rich chawli combines with ridge gourd for this healthy Bengali subzi called rich gourd and amaranth subzi.

Enjoy our acidity recipes and other acidity articles below. 

Acidity Recipes
Acidity Breakfast and Snacks
Acidity Dals & Kadhis
Acidity Drinks
Acidity Rotis & Parathas
Acidity Salads
Acidity Soups
Acidity Rice, Pulao & Khichdi
Aids Hiv Diet


Turai, a vegetable that is low in calories and carbohydrate, is combined with onion and flavoured with ginger and garlic to make a simple dish ideal for those of us who like simple flavours. Though the recipe says to use peeled turai feel free to use them unpeeled to take advantage of the fibre content present in the peel. Serve this dish with hot phulkas and a salad.

This mouth-watering South Indian curry is nothing short of a delicacy with its unusual combination of veggies, flavoured aesthetically with a mildly-spiced coconut paste. Do not chop the veggies too finely when making Avial, because the veggies should retain their shape and vibrant colour after cooking. This makes the Avial look very appetizing! Pleasing to the palate, with the mellow flavour of coconut and fresh curds, Avial can be enjoyed with Jowar Pyaz ki Roti instead of the plain wheat flour rotis .

gajar methi sabzi recipe | sabzi for diabetes | carrot and fenugreek vegetable Indian style | healthy carrot methi sabzi | with 14 amazing images. gajar methi sabzi recipe is a daily fare served as an accompaniment to whole wheat rotis. Learn how to make carrot and fenugreek vegetable Indian style. Carrot and fenugreek vegetable Indian style is a great combination of textures and fragrant, spicy flavours that has the added advantage of being quick to make. The sweetness of carrot and slight bitterness of fenugreek leaves lends a perfect contrast in texture, taste and flavours. To make gajar methi sabzi, heat the oil in a non-stick kadhai and add the cumin seeds. When the seeds crackle, add the onions and sauté on a medium flame for 1 minute. Add the green chillies and garlic, mix well and sauté on a medium flame for 30 seconds. Add the fenugreek leaves, turmeric powder, coriander powder, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Add the carrots, salt and 1 cup of water, mix well and cover and cook for 7 to 8 minutes, while stirring occasionally. Serve hot with whole wheat parathas or rotis. Carrots are enriched with vitamin A, vitamin C and fibre and that’s what makes this healthy carrot methi sabzi so nutritious. Fibre helps to maintain a healthy gut, while the 2 vitamins are needed to guard our body cells from the attack of harmful free radicals, bacteria and virus. Methi, also called as fenugreek leaves, is a good source of fibre too along with iron – a key nutrient again. It is necessary for proper supply of oxygen to all parts of our body. This sabzi for diabetes also can be included in a heart patient’s menu. Not being loaded with excess fat, it is perfect for weight-watchers and women with PCOS who are aiming a trimmed waist line. The garlic used in the recipe adds its own health touch of anti-inflammatory properties. Tips for gajar methi sabzi. 1. Chop carrots into uniform shaped pieces, not too big nor too small in size. 2. Always select bunches of methi that are fresh and green in colour. Avoid if they are yellow or very dry textured. 3. Cool it well and you can pack and carry in your tiffin as a healthy lunch too. Enjoy gajar methi sabzi recipe | sabzi for diabetes | carrot and fenugreek vegetable Indian style | healthy carrot methi sabzi | with step by step images below.

moong dal methi sabzi recipe | healthy methi leaves with moong dal | methi moong dal ki sabzi | with amazing 18 images. Moong dal methi sabzi is a dry accompaniment to rotis and chapatis. Healthy methi leaves with moong dal is a quick sabzi which suits people of all ages. Learn how to make healthy methi leaves with moong dal. To make moong dal methi sabzi, first soak moong dal and then drain the water and cook it in just enough water. Then heat little oil and give a tempering of cumin seeds. Sauté some onions, garlic and green chillies for about a minute. Follow it by chopped methi leaves, turmeric powder and salt and cook for 1 to 2 minutes. Finally add the cooked moong dal to it and cook for a minute. The sabzi is ready for serving. The moong dal is a good source of protein, which is necessary to nourish the cells and muscles. The fenugreek leaves in this healthy methi leaves with moong dal are a good source of iron. Both the ingredients - iron (haeme) and protein (globin) together make up hemoglobin – a key pigment of blood which helps in supplying oxygen and nutrients to all parts of the body. This methi moong dal ki sabzi is an ideal option for lunch or dinner as it ensures to avoid fatigue setting in. Cooked in 2 tsp of oil for a serving of 3, it’s not very high on calorie scale too. This sabzi also makes up for some vitamin A requirement of the day by way of fenugreek. It acts as an antioxidant to give a radiant skin, strong immune system and reduced inflammation in the body. Savour the taste moong dal methi sabzi which is just perfectly spiced. Enjoy moong dal methi sabzi recipe | healthy methi leaves with moong dal | methi moong dal ki sabzi | with step by step photos.

suva moong dal sabzi recipe | healthy shepu yellow moong dal sabzi | sukha dill moong dal sabzi | with 30 amazing images. suva moong dal sabzi is a healthy Indian dry sabzi. Learn to make shepu yellow moong dal sabzi. Iron-rich suva and protein and zinc rich moong dal are a perfect combo for building haemoglobin in the body, and therefore a must-have suva moong dal sabzi for the whole family. Moreover, suva moong dal sabzi is something you can make often because it is easy, and requires minimum time for preparation and cooking. We suggest you use coconut oil in cooking suva moong dal sabzi as this will lead you to a healthier life. Say no to processed seed oils. Serve healthy shepu yellow moong dal sabzi with kadhi and chapati, for a wholesome and nourishing meal. Enjoy suva moong dal sabzi recipe | healthy shepu yellow moong dal sabzi | sukha dill moong dal sabzi | with step by step photos.

gavarfali ki sukhi sabzi recipe | gavar ki sabzi | cluster beans Indian vegetable | dry gavarfali sabzi | healthy gavarfali sabzi | with 17 amazing pictures. gavarfali ki sukhi sabzi is a lip-smacking dry sabzi that combines beautifully with phulkas fresh off the tava! The benefits of fibre-rich cluster beans are enhanced by the introduction of flavour-imparting garlic, which also keeps blood sugar and cholesterol levels under control. Gavarfali ki sukhi sabzi is basically from Rajasthan but this is not the tradional Rajasthani gavarfali sabzi as we have made it healthier by making variations in the recipe. To make gavarfali ki sukhi sabzi, clean and wash gavarfali. Unlike french beans, cluster beans take a long time to cook so they are steamed or pressure cooked but with this recipe we have cooked it in a pan so choose tender cluster beans as the mature one's are hard. Chop them into 1" pieces. Further, heat the oil in a broad non-stick pan and add the cumin seeds. When the seeds crackle, add the onions you can also add potatoes and tomatoes, garlic paste and turmeric powder and sauté on a medium flame for 2 minutes. Add the cluster beans, salt and ½ cup of water and mix well. Cover with a lid and cook on a medium flame for 8 to 10 minutes, while stirring occasionally. Add the coriander-cumin seeds powder and chilli powder and mix well. Cover with a lid and again cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Serve cluster beans Indian vegetable hot. Do not ever over cook gavarfali or else they will turn flavourless. This gavar ki sabzi is made with minimum of ingredients that are easily available in each and every Indian household. My mother had taught me this healthy gavarfali sabzi when I was learning as it is a supremely basic dish and can be cooked once in a week for any meal. As the sabzi is dry, you can easily carry it with you in your lunch box or can pack it for your kids tiffin box. Gavrafali is one of the vegetables that provide umpteen amounts of fiber. This sabzi lends 4.1 g of fiber per serving which is 16% of your day’s requirement. Fiber has many key roles to play in our body. The most common one is to keep us free of constipation by helping in easy bowel movements. Fiber helps maintain normal blood circulation too. It helps to prevent clots in the arteries, which carry blood to the heart, and thus prevents heart disease. Good healthy heart sabzi and low cholesterol sabzi. Enjoy gavarfali ki sukhi sabzi | gavar ki sabzi | gavarfali sabzi | dry gavarfali sabzi | Indian diabetic gavarfali sabzi with detailed step by step recipe photo and video.

mixed sprouts sabzi recipe | Jain sprouts sabzi with vegetables | healthy sprouts Indian vegetable | with 20 amazing images. mixed sprouts sabzi of protein, vitamins, and minerals. It is often enjoyed as a side dish or a light meal and can be easily customised with different vegetables and spices according to personal preference. mixed sprouts sabzi is a Jain vegetable made without onion and garlic. If you're not following Jain dietary restrictions, feel free to add your favorite vegetables and spices. Key Ingredients of mixed sprouts sabzi Sprouts : Commonly used legumes include moong beans, chickpeas, black-eyed peas, and lentils. Sprouting these legumes enhances their nutritional value and digestibility. Vegetables: Often includes onions, tomatoes, carrots, and bell peppers. These add color, texture, and additional nutrients. Spices : Typical spices include cumin seeds, turmeric, coriander powder, garam masala, and chili powder. These spices not only enhance flavor but also contribute to various health benefits. Herbs: Fresh coriander leaves or curry leaves can be used for garnishing, adding freshness and aroma. Nutritional Benefits of mixed sprouts sabzi High in Protein: Sprouts offer a significant amount of protein, making this dish ideal for vegetarians and vegans. Rich in Fiber: High fiber content aids digestion and promotes gut health. Vitamins and Minerals: The combination of legumes and vegetables provides essential nutrients like iron, folate, and vitamin C. Serving Suggestions of mixed sprouts sabzi: Mixed Sprouts Sabzi can be served with whole-grain roti, bajra roti, jowar roti or as a filling in wraps. It can also be enjoyed on its own as a healthy snack or light meal. Pro tips for mixed sprouts sabzi. 1. Sprouting increases the availability of proteins. For example, on sprouting, the protein content of moong increases by 30%. Enjoy mixed sprouts sabzi recipe | Jain sprouts sabzi with vegetables | healthy sprouts Indian vegetable | with step by step photos.

This is the perfect way to cook tinda when it is in season. With onions, tomatoes and spices, cooked together in a simple but effective way, the round gourd transforms into a great accompaniment for phulkas and parathas. Although it is made with minimal spices, the low-calorie Tinda Masala tastes fabulous and has a very pleasing mouth-feel too.

pyazwali bhindi recipe | Konkani style kokum bhindi | pyaaz wali sukhi bhindi sabzi | with 21 amazing images. pyazwali bhindi is a delicious and popular Indian subzi recipe that combines tender, stir-fried okra (bhindi) with caramelized onions (pyaz), fresh coconut and kokum. Learn how to make pyazwali bhindi recipe | Konkani style kokum bhindi | pyaaz wali sukhi bhindi sabzi | This vibrant and flavorful pyazwali bhindi recipe is a delightful vegetarian dish that showcases the unique flavors of Indian cuisine. Combining the tanginess of kokum, the sweetness of coconut, and the spice of green chilies, this dish is a treat for the taste buds. This Konkani style kokum bhindi is lightly spiced with aromatic Indian spices like mustard, curry leaves, green chillies and turmeric, which add depth to the flavor without overwhelming the ingredients. The combination of onions, bhindi, kokum and coconut creates a unique and tangy flavor profile that pairs exceptionally well. This pyaaz wali sukhi bhindi sabzi is a great accompaniment to hot phulkas, parathas, or rice, and is loved for its vibrant taste. pro tips to make pyazwali bhindi : 1. Cook the okra properly to sear it and prevent it from becoming slimy. 2. Instead of kokum, add a squeeze of lemon juice to brighten the flavors and balance the richness of the dish. 3. You can use a combination of spices like turmeric, red chili powder, and coriander powder to add flavor. 4. For a twist, you can also add chopped garlic along with onions for a better taste. Enjoy pyazwali bhindi recipe | Konkani style kokum bhindi | pyaaz wali sukhi bhindi sabzi | with detailed step by step photos.

Cluster beans are good for diabetics as they have the highest fibre content among all vegetables which in turn prevents a rapid rise in blood sugar levels after a meal. Red pumpkin has been added to thicken the gravy and it also imparts a natural sweetness to this dish, which is delectable. You could have never tried this combination of vegetable, but do not hesitate to do so now as this will definitely please your palate.

This Bengali-style subzi features a unique combination of veggies, simply but tastily flavoured with everyday ingredients. Iron-rich chawli leaves come together with ridge gourd, which gives not just more nutrition but also a good texture and volume to the subzi. The duo is aptly flavoured with a tempering of cumin seeds, and a dash of common but effective taste-givers like onions, tomatoes, garlic paste and spice powders like garam masala. The resulting flavour and texture of the Ridge Gourd and Amaranth Shaag Bhaja is very pleasing to the palate, and this does turn out to be a very popular way to top up your iron reserves!

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