Popular Punjabi sabzi
IN THE last two columns, the basics of veg cooking have been written about. Here are two popular Punjabi sabzis or vegetables to try out.
But before we start let's talk a little about treating the vegetables properly to get the best out of them.
To prevent discoloration of brinjals, potatoes, bananas etc., while peeling and slicing, keep them immersed in water and add a pinch of salt to the water.
Always cut the onions immersed in water in order to prevent burning sensation and consequent oozing of tears from your eyes.
To prevent the unpleasant and strong odour emerging out of certain vegetables like cauliflower, cabbage, etc., while cooking, put into the water in which you want to boil the vegetables, a piece of bread wrapped in muslin cloth.
While cooking green or leafy vegetables it is advantageous to add a pinch of sugar to retain its fresh green colour.
While cooking rice add a few drops of lime juice. It will help in keeping the grains white, separate, firm and long.
Here are two popular Punjabi recipes for you to try and relish.
Fried Bhindi (Okra)
Sesame seeds-2 tbsp
Black mustard seeds-½ tsp
White poppy seeds-1 tbsp
Fenugreek seeds-¼ tsp
Garlic (chopped)-2 cloves
Dry red chillies-1-2
Fresh green chilli (chopped)-1
Salt to taste
Wash Bhindi, trim off the head and tail and cut into medium size pieces.
Heat an iron griddle or any other heavy-based pan over medium flame and dry-roast the sesame and poppy seeds until brown. Put the seeds along with the dry red chillies in a coffee grinder and grind until smooth.
Heat the oil over medium fire and add the mustard seeds. As the seeds pop add fenugreek, followed by garlic. Brown the garlic and add the bhindi and salt. Stir and mix thoroughly. Lower the flame, cover the pan and cook for about 10 minutes, stirring occasionally.
Stir in the ground ingredients and mix well. Remove from the flame and serve.
Methi (fenugreek)-4 bunches
Medium sized potatoes, peeled and sliced-6
Garlic- 8 cloves (chopped)
Mustard seeds-½ tsp
Green chillies (minced)-4
Turmeric powder-1/2 tsp
Chilli powder-1/2 tsps
Clean Methi leaves and soak in water with a tsp of salt for 10 minutes. Rinse well and drain the leaves. Chop them and put aside.
Heat Ghee and fry the mustard seeds till they stop popping. Add garlic, onions, tomatoes, green chillies and cook for 4-5 minutes. Add turmeric and chilli powders and cook on moderate heat till the vegetables are done.
Take off the flame and serve hot with Chappathies.
(Chef V. Anil Kumar can be contacted at firstname.lastname@example.org)
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