{"id":15570,"date":"2026-10-06T14:52:32","date_gmt":"2026-10-06T14:52:32","guid":{"rendered":"https:\/\/happytummy.aashirvaad.com\/en\/?p=15570"},"modified":"2026-10-06T14:52:34","modified_gmt":"2026-10-06T14:52:34","slug":"sabzi-recipes-more-fibre-indian-meals","status":"publish","type":"post","link":"https:\/\/happytummy.aashirvaad.com\/en\/fibre-for-digestion\/sabzi-recipes-more-fibre-indian-meals\/","title":{"rendered":"Sabzi Recipes: 3 Easy Ways to Add More Fibre to Indian Meals"},"content":{"rendered":"<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_85 counter-hierarchy ez-toc-counter ez-toc-custom ez-toc-container-direction\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Table of Contents<\/p>\n<label for=\"ez-toc-cssicon-toggle-item-6ac52775a6c2d\" class=\"ez-toc-cssicon-toggle-label\"><span class=\"ez-toc-cssicon\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #4d948b;color:#4d948b\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #4d948b;color:#4d948b\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/label><input type=\"checkbox\"  id=\"ez-toc-cssicon-toggle-item-6ac52775a6c2d\" checked aria-label=\"Toggle\" \/><nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/happytummy.aashirvaad.com\/en\/fibre-for-digestion\/sabzi-recipes-more-fibre-indian-meals\/#Sabzi_recipes_to_suit_what_you_have\" >Sabzi recipes to suit what you have<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/happytummy.aashirvaad.com\/en\/fibre-for-digestion\/sabzi-recipes-more-fibre-indian-meals\/#1_Methi_aloo_give_the_leaves_room\" >1. Methi aloo: give the leaves room<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/happytummy.aashirvaad.com\/en\/fibre-for-digestion\/sabzi-recipes-more-fibre-indian-meals\/#Ingredients\" >Ingredients<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/happytummy.aashirvaad.com\/en\/fibre-for-digestion\/sabzi-recipes-more-fibre-indian-meals\/#Method\" >Method<\/a><\/li><\/ul><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/happytummy.aashirvaad.com\/en\/fibre-for-digestion\/sabzi-recipes-more-fibre-indian-meals\/#2_Arbi_ki_sukhi_sabzi_a_little_patience_then_crisp_edges\" >2. Arbi ki sukhi sabzi: a little patience, then crisp edges<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/happytummy.aashirvaad.com\/en\/fibre-for-digestion\/sabzi-recipes-more-fibre-indian-meals\/#Ingredients-2\" >Ingredients<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/happytummy.aashirvaad.com\/en\/fibre-for-digestion\/sabzi-recipes-more-fibre-indian-meals\/#Method-2\" >Method<\/a><\/li><\/ul><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-8\" href=\"https:\/\/happytummy.aashirvaad.com\/en\/fibre-for-digestion\/sabzi-recipes-more-fibre-indian-meals\/#3_Mixed_vegetable_sabzi_with_drumstick_the_fridge_earns_its_keep\" >3. Mixed vegetable sabzi with drumstick: the fridge earns its keep<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-9\" href=\"https:\/\/happytummy.aashirvaad.com\/en\/fibre-for-digestion\/sabzi-recipes-more-fibre-indian-meals\/#Ingredients-3\" >Ingredients<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-10\" href=\"https:\/\/happytummy.aashirvaad.com\/en\/fibre-for-digestion\/sabzi-recipes-more-fibre-indian-meals\/#Method-3\" >Method<\/a><\/li><\/ul><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-11\" href=\"https:\/\/happytummy.aashirvaad.com\/en\/fibre-for-digestion\/sabzi-recipes-more-fibre-indian-meals\/#Add_fibre_gradually_and_keep_fluids_adequate\" >Add fibre gradually, and keep fluids adequate<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-12\" href=\"https:\/\/happytummy.aashirvaad.com\/en\/fibre-for-digestion\/sabzi-recipes-more-fibre-indian-meals\/#Make_these_work_through_the_week\" >Make these work through the week<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-13\" href=\"https:\/\/happytummy.aashirvaad.com\/en\/fibre-for-digestion\/sabzi-recipes-more-fibre-indian-meals\/#Build_the_rest_of_the_meal_around_it\" >Build the rest of the meal around it<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-14\" href=\"https:\/\/happytummy.aashirvaad.com\/en\/fibre-for-digestion\/sabzi-recipes-more-fibre-indian-meals\/#Sources\" >Sources<\/a><\/li><\/ul><\/nav><\/div>\n\n<p class=\"wp-block-paragraph\">Methi aloo, sukhi arbi and a mixed vegetable sabzi with drumstick pods are three sabzi recipes that can help you include more vegetables and fibre in everyday Indian meals. Serve them with roti or rice and a dal or pulse you enjoy. The amount of fibre on your plate will depend on the ingredients and portion you eat.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">If you are eating more fibre than usual, increase it gradually and keep your fluid intake adequate. A sudden jump can cause gas or bloating in some people. Start with a manageable change to a meal you already cook.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Sabzi is already on the plate in many homes. Changing the vegetable, or making room for a little more of it, can be easier than introducing an entirely new dish. These three preparations give you a leafy option, a root vegetable and a mixed pan of vegetables to rotate through the week.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">ICMR-NIN\u2019s Dietary Guidelines for Indians 2024 encourage variety across vegetables, fruit, whole grains and pulses. The sabzi is one part of that pattern; the rest of the meal matters too.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Sabzi_recipes_to_suit_what_you_have\"><\/span>Sabzi recipes to suit what you have<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><thead><tr><td><strong>What you have<\/strong><\/td><td><strong>Sabzi to make<\/strong><\/td><td><strong>The cooking detail that matters<\/strong><\/td><\/tr><\/thead><tbody><tr><td>Fresh methi and potatoes<\/td><td>Methi aloo<\/td><td>Let the potatoes become almost tender before adding the leaves.<\/td><\/tr><tr><td>Arbi<\/td><td>Arbi ki sukhi sabzi<\/td><td>Boil the arbi thoroughly before peeling and browning it.<\/td><\/tr><tr><td>Drumstick pods and small amounts of other vegetables<\/td><td>Mixed vegetable sabzi<\/td><td>Add firm vegetables first and quicker-cooking ones later.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Each recipe makes roughly 3\u20134 servings as a side dish. Cooking times are guides: vegetable size, pan and heat will affect them. Use the doneness checks in the methods. For cup measurements, use a 250 ml measuring cup.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"1_Methi_aloo_give_the_leaves_room\"><\/span>1. Methi aloo: give the leaves room<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Methi aloo is familiar enough to need little persuasion. The bitterness is part of the point, rather than a flaw to be corrected. Here, the potatoes give the leaves something to cling to, without taking over the pan.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Ingredients\"><\/span>Ingredients<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<ol class=\"wp-block-list\">\n<li>200 g fresh methi leaves, picked, washed thoroughly, drained and roughly chopped<\/li>\n\n\n\n<li>2 medium potatoes, about 300 g, scrubbed or peeled and cut into 1 cm cubes<\/li>\n\n\n\n<li>2 tbsp oil<\/li>\n\n\n\n<li>\u00bd tsp jeera and a pinch of hing<\/li>\n\n\n\n<li>\u00bc tsp haldi, \u00bd tsp dhania powder and \u00bd tsp red chilli powder, or less to taste<\/li>\n\n\n\n<li>Salt to taste<\/li>\n\n\n\n<li>\u00bd tsp amchur<\/li>\n\n\n\n<li>Water as needed<\/li>\n<\/ol>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Method\"><\/span>Method<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Heat the oil in a broad pan over medium heat. Add jeera, let it sizzle, then add hing and the potatoes. Stir to coat.<\/li>\n\n\n\n<li>Add 2\u20133 tbsp water, cover and cook, stirring occasionally, until the potatoes are almost tender. Start checking after about 10 minutes. Add another small splash of water if the pan dries before the potatoes soften.<\/li>\n\n\n\n<li>Add methi, haldi, dhania powder, chilli powder and salt. Cook uncovered, stirring occasionally, until the leaves have wilted, excess moisture has evaporated and a fork enters the potatoes easily. This may take another 5\u20138 minutes; continue cooking if the potatoes are still firm.<\/li>\n\n\n\n<li>Stir in amchur and serve hot with roti or rice and dal.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">If the bitterness puts you off, you can lightly salt the washed leaves, leave them for about 10 minutes, then gently squeeze before cooking. Keep the salt in the finished dish modest if you use this optional step. You can also start with a smaller amount of methi and build up to the flavour.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"2_Arbi_ki_sukhi_sabzi_a_little_patience_then_crisp_edges\"><\/span>2. Arbi ki sukhi sabzi: a little patience, then crisp edges<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Arbi can be an awkward vegetable if you rush it. Cook it through first, let it cool enough to handle, and give it space in the pan. The reward is a soft centre with browned edges.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Ingredients-2\"><\/span>Ingredients<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<ol class=\"wp-block-list\">\n<li>500 g arbi, scrubbed and washed<\/li>\n\n\n\n<li>2 tbsp oil<\/li>\n\n\n\n<li>\u00bd tsp jeera, \u00bc tsp ajwain and a pinch of hing<\/li>\n\n\n\n<li>\u00bc tsp haldi, 1 tsp dhania powder and \u00bd tsp red chilli powder, or less to taste<\/li>\n\n\n\n<li>\u00bd tsp amchur<\/li>\n\n\n\n<li>Salt to taste<\/li>\n<\/ol>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Method-2\"><\/span>Method<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Put the whole, unpeeled arbi in a pot with enough water to cover it. Bring to the boil, then simmer until fully tender inside. A knife should enter the centre of the largest piece easily; cooking time will depend on size.<\/li>\n\n\n\n<li>Drain and leave until cool enough to handle, then peel. Halve small pieces or cut larger ones into thick slices. Pat away excess surface moisture. You can gently flatten small pieces if you want more edges to brown.<\/li>\n\n\n\n<li>Heat oil in a broad pan over medium heat. Add jeera, ajwain and hing, then arrange the arbi in a single layer. Work in batches if needed. Let one side brown before turning gently; repeated stirring can break the pieces.<\/li>\n\n\n\n<li>Once the arbi is browned on both sides, lower the heat. Add haldi, dhania powder, chilli powder and salt. Toss gently and cook briefly, about 1\u20132 minutes, so the spices do not scorch. Finish with amchur.<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Handling note:<\/strong> Raw arbi can irritate some people\u2019s skin. Cooking it before peeling reduces contact with the raw vegetable; wear food-safe gloves if handling it irritates you. Arbi must be thoroughly cooked before eating. Do not taste it raw to check doneness.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"3_Mixed_vegetable_sabzi_with_drumstick_the_fridge_earns_its_keep\"><\/span>3. Mixed vegetable sabzi with drumstick: the fridge earns its keep<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">This is a useful Friday dish for the small amounts of fresh vegetables left from the week. Drumstick pods bring a different texture to the pan, while carrots, beans, peas and capsicum can be adjusted to what you have.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Ingredients-3\"><\/span>Ingredients<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2 fresh, young drumstick pods, washed and cut into approximately 5 cm pieces<\/li>\n\n\n\n<li>2 cups chopped mixed vegetables, such as carrots, beans, peas and capsicum<\/li>\n\n\n\n<li>1 medium onion, chopped<\/li>\n\n\n\n<li>2 medium tomatoes, chopped<\/li>\n\n\n\n<li>2 tbsp oil<\/li>\n\n\n\n<li>\u00bd tsp mustard seeds, \u00bd tsp jeera and a pinch of hing<\/li>\n\n\n\n<li>8\u201310 curry leaves<\/li>\n\n\n\n<li>1 tsp ginger-garlic paste<\/li>\n\n\n\n<li>\u00bc tsp haldi<\/li>\n\n\n\n<li>1 tsp sambar powder or dhania powder<\/li>\n\n\n\n<li>Salt to taste and water as needed<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Method-3\"><\/span>Method<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Simmer the drumstick pieces in enough water to cover them until the inner flesh starts to soften. Drain. They will finish cooking in the sabzi.<\/li>\n\n\n\n<li>Heat oil in a pan over medium heat. Add mustard seeds and let them crackle, then add jeera, hing and curry leaves. Add onion and cook until softened.<\/li>\n\n\n\n<li>Stir in ginger-garlic paste and cook briefly. Add tomatoes, haldi, sambar powder or dhania powder, and salt. Cook until the tomatoes soften into a masala.<\/li>\n\n\n\n<li>Add carrots, beans, drumstick pieces and about \u00bc cup water. Cover and simmer, stirring occasionally, until the firm vegetables are nearly tender. Start checking after about 8\u201310 minutes and add a little water if needed.<\/li>\n\n\n\n<li>Add peas and capsicum and cook for another 3\u20135 minutes, or longer as needed, until the vegetables are cooked and the flesh inside the drumstick pods is soft. Uncover briefly to reduce excess liquid if you prefer a drier sabzi.<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Eating drumstick pods:<\/strong> Eat the soft inner flesh and seeds, leaving the tough outer fibres. The woody casing is not meant to be swallowed. Choose tender pods; very mature ones can remain tough even after cooking.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Add_fibre_gradually_and_keep_fluids_adequate\"><\/span>Add fibre gradually, and keep fluids adequate<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">One mistake that can put people off fibre is changing everything at once: extra dal, a bigger sabzi, more fruit and a new seed habit, all in the same few days. Some people then feel bloated and decide the foods do not agree with them.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Try one manageable change first. See how you feel before increasing further. There is no fixed timetable that every gut has to follow.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Keep drinking regularly as well. Fibre and adequate fluids work together to support normal bowel function, but that does not mean forcing extra litres of water. Fluid needs vary with heat, activity and individual circumstances. Follow any fluid or dietary limits your clinician has given you.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">For changes beyond the sabzi, see our <a href=\"https:\/\/happytummy.aashirvaad.com\/en\/fibre-for-digestion\/how-to-increase-fibre-in-indian-diet\/\">practical guide to increasing fibre in an Indian diet<\/a>.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Make_these_work_through_the_week\"><\/span>Make these work through the week<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Buy methi when it is fresh and available locally. Palak can be used with potatoes when methi is unavailable, though the flavour will be milder and the leaves may release more water. Adjust the cooking to the vegetable in your pan.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Arbi can be boiled ahead to shorten the next day\u2019s cooking. Divide cooked arbi or leftover sabzi into shallow containers and refrigerate promptly, within two hours of cooking, or within one hour if the room is hotter than about 32\u00b0C. Keep the fridge at 4\u00b0C or below. Use within 48 hours or freeze; reheat only once, until steaming hot throughout.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">For the mixed sabzi, use vegetables still in good condition. The last carrot and half a capsicum can make a useful dinner contribution; a vegetable showing spoilage belongs out of the recipe.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Build_the_rest_of_the_meal_around_it\"><\/span>Build the rest of the meal around it<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">A sabzi with whole-wheat roti and dal brings vegetables, a whole grain and a pulse to the same meal. Rice also has a place beside these dishes: dal, beans and vegetables can contribute fibre alongside it. Different millet preparations offer another option according to what your household enjoys.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Across the day, whole fruit, nuts and seeds can contribute too. You do not have to add them all at the same meal.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Need help using what you have? Try this prompt in <a href=\"https:\/\/happytummy.aashirvaad.com\/happy-tummy-gpt\">Happy Tummy GPT<\/a>: \u201cI have [list the vegetables] and [time available]. Suggest a vegetarian Indian dinner with a sabzi, a dal or pulse, and roti or rice.\u201d<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Sources\"><\/span>Sources<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<ol class=\"wp-block-list\">\n<li><a href=\"https:\/\/nin.res.in\/dietaryguidelines\/pdfjs\/locale\/DGI_2024.pdf\">ICMR-NIN: Dietary Guidelines for Indians, 2024<\/a> <\/li>\n\n\n\n<li><a href=\"https:\/\/www.nin.res.in\/ebooks\/IFCT2017.pdf\">ICMR-NIN: Indian Food Composition Tables, 2017<\/a> <\/li>\n\n\n\n<li><a href=\"https:\/\/www.nth.nhs.uk\/resources\/maintaining-a-healthy-bowel\/\">North Tees and Hartlepool NHS Foundation Trust: Maintaining a Healthy Bowel<\/a> <\/li>\n\n\n\n<li><a href=\"https:\/\/www.bda.uk.com\/resource\/fibre.html\">British Dietetic Association: Fibre<\/a> <\/li>\n\n\n\n<li><a href=\"https:\/\/manoa.hawaii.edu\/ctahr\/pacificfoodguide\/index.php\/grown-from-the-ground\/taro\/\">University of Hawai\u2018i at M\u0101noa: Pacific Food Guide \u2014 Taro<\/a> <\/li>\n\n\n\n<li><a href=\"https:\/\/www.gov.uk\/government\/publications\/cooking-your-food\/cooking-your-food\">Food Standards Agency: Cooking your food<\/a> <\/li>\n\n\n\n<li><a href=\"https:\/\/www.fda.gov\/consumers\/consumer-updates\/are-you-storing-food-safely\">US Food and Drug Administration: Are You Storing Food Safely?<\/a> <\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\"><em><strong>Disclaimer:<\/strong> This article provides general food and nutrition information, not personalised medical advice. Follow any prescribed dietary or fluid restrictions. Speak to a qualified healthcare professional if digestive symptoms are severe, persistent or keep returning<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Methi aloo, sukhi arbi and a mixed vegetable sabzi put familiar ingredients to work. Give your gut time to adjust as you add more fibre.<\/p>\n","protected":false},"author":131,"featured_media":15574,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":"","_members_access_role":[],"_members_access_error":""},"categories":[5],"tags":[1392,1390,1393,1391],"ppma_author":[136],"class_list":["post-15570","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fibre-for-digestion","tag-arbi-sabzi","tag-methi-aloo","tag-mixed-vegetable-sabzi","tag-sabzi-recipes"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>3 Sabzi Recipes to Add More Fibre to Indian Meals<\/title>\n<meta name=\"description\" content=\"Try methi aloo, sukhi arbi and a mixed vegetable sabzi to add more fibre to Indian meals, with cooking tips and advice on increasing fibre gradually.\" 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