Рецепт Rajasthani Curry Recipes (Panchmel Subzi, Subz Jaipuri & Dhana Wadi Subzi)
Method:
Heat 2tbsp oil in a large nonstick pan, add cumin and mustard seeds. Once the seeds start to splutter, add the yard long beans, cluster beans, pepper, cucumber and french beans. Saute for 3~4 minutes.
Next add the tomato and salt. Cover and cook the veggies until they are crisp tender.
Add turmeric, red chili powder, ground coriander and ground cumin. Mix well and cook the veggies for another 1~2 minutes. Veggies should not be overcooked, they should be crisp tender. Do not add any water as this curry is supposed to be slightly on the dry side.
Serve hot with Indian breads.
- Mixed Vegetables - 3cups, chopped (I used potato, green peas, carrot, green beans)
- Cloves - 3
- Cinnamon stick - 1" piece
- Turmeric - ½tsp
- Red chili powder - 1tsp (adjust as per taste)
- Salt - to taste
- Cilantro - 2tbsp, finely chopped for garnish
- For the Masala paste:
- Coriander seeds - 1tbsp
- Cumin seeds - 1tbsp
- Cashews - 10~12
- Onion - 1 medium, chopped
- Tomato - 1medium, chopped
Method:
Make the Masala Paste: Dry roast coriander and cumin seeds until they start to get fragrant, about 4~5 minutes. Cool slightly and then grind to a paste along with cashews, onion and tomatoes. Add little water if needed.
Heat 1tbsp oil or ghee in a pan; add the cloves and cinnamon stick, cook for about 1 minute.
Next add the chopped veggies and cook for 5~6 minutes.
Now add the ground masala paste, turmeric, red chili powder and salt. Mix well and stir in 1 cup water.
Cover the pan and cook until the veggies are cooked through, about 10~12 minutes. Garnish with chopped cilantro.
Dhana Moong Wadi:
Ingredients:
Moong wadi - 1cup (I used store bought)
Cilantro - 2cups, chopped
Turmeric - ¼tsp
Red Chili powder - 1tsp
Ground coriander - 1tsp
Ground Cumin - 1tsp
Cumin seeds - ½tsp
Salt - to taste
Method:
Heat 1tbsp oil in a pan, add the wadi and cook until they turn golden, stirring continuously. Remove from the pan and set aside.
In the same pan, heat 1tbsp oil; add the cumin seeds and once they start to splutter add ground coriander and cumin, turmeric and red chili powder. Mix well and add ½cup of water.
Now add the wadis and salt (wadis already have salt, so go a little easy on salt). Cover and cook till the wadis are cooked and soft. Add more water if needed.
Add the cilantro leaves when the curry gets a little thick. Turn off the heat and set aside covered for 10 minutes for the flavors to mingle.