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The Vegetarian Curry Bible
5
6
.
.
Add the Soya nuggets, green peas, sugar, salt and simmer for 2 more
minutes.
Serve hot.
Saim (Broad Beans) Ki Subzi
(
Optional: With Baingan)
Serves: 2
Preparation time: 40 minutes
Ingredients
•
•
•
•
•
•
•
•
•
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Saim - 1/2 kg.
Vegetable oil - 4 tbsp
Panchforan seeds- 1/2 tsp
Tejpatta - 2
Dried red chilly - 1 (broken into half)
Haldi (turmeric) powder - 1/4 tsp
Red chilly Powder - 1/2 tsp
Mustard: 2 tbsp (made into a paste adding water)
Dhania patta- a bunch (finely chopped)
Salt - 3/4 tsp
Method:
1
.
Cut the end of saim, 2 mm from one end, pull up the end towards the
length thereby pulling out the thick skin at the joints of the 2 flaps of
the saim. Then cut the other end as well. Wash the vegetable well. Next
cut the saim into half inch pieces.
2
.
Heat oil in a karaahi, add panchforan seeds, tejpatta and dried red chilly
to it.
3
4
.
.
Just when panchforan starts to splutter, add the saim to it.
Saute the vegetable for 2 minutes over medium heat, and then add red
chilly powder, mustard paste and turmeric to it. Cover the lid of karaahi
and cook on slow flame for 5 minutes.
5
.
Open the lid, add salt and tomato, saute for sometime and cover the lid
again. Keep it covered till the saim gets completely tender and starts to
leave oil on the sides of karaahi, usually 10 minutes.
Put off the flame. Garnish with chopped dhania patta.
Serve the subzi, lukewarm or at room temperature, with garma garam
chapaatis or rice-daal-melted desi ghee.
6
7
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