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Recipe Category: Beans
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Saim Broad Beans Ki Subzi Indian Recipe
Ingredients
- 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
- 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.
- Heat oil in a karaahi, add panchforan seeds, tejpatta and dried red chilly to it.
- 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.
- 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.
- Variation: One brinjal cut along its length into 2-inch size can also be added to the subzi along with saim.
- Balti
- I have heard various explanations for the origin of this, including a mythical ‘Baltistan’, but was reliably informed when in India that it simply means ‘bucket’.
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Baked Beans:Soak beans overnight in cold, salted water Drain Pour the beans into a large crock Add All Other Ingredients except for the onion, and stir well Fill the crock with hot Continue Reading →