Here are the three curry dishes I made for my Rajasthani Lunch Thali:
Panchmel Subzi
- Subz Jaipuri
Dhana Wadi Subzi
Panchmel Subzi
Ingredients
½ cup Yard long beans – chopped
½ cup Cluster beans/ goruchikkudukaya – chopped
1 Green pepper – medium, chopped
1 Cucumber – medium, chopped
½ cup French beans – , chopped
1 Tomato – medium, chopped
1 tsp Cumin seeds
½ tsp Mustard seeds
¼ tsp Turmeric
1 tsp Red Chili powder
2 tsp Ground coriander
1 tsp Ground Cumin
to taste Salt
Steps
- 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.
Recipe from Manjula’s Rajasthani Festive Thali and Priya’s blog.
Subz Jaipuri
Ingredients
3 cups Mixed Vegetables – chopped (I used potato, green peas, carrot, green beans)
3 Cloves
1” Cinnamon stick
½ tsp Turmeric
1 tsp Red chili powder – (adjust as per taste)
to taste Salt
2 tbsps Cilantro – finely chopped for garnish
For the Masala paste:
1 tbsp Coriander seeds
1 tbsp Cumin seeds
10 ~ 12 Cashews
1 Onion – medium, chopped
1 Tomato – medium, chopped
Steps
- 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
1 cup Moong wadi – (I used store bought)
2 cups Cilantro – chopped
¼ tsp Turmeric
1 tsp Red Chili powder
1 tsp Ground coriander
1 tsp Ground Cumin
½ tsp Cumin seeds
to taste Salt
Steps
- 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.
Fingerlicking curries, soo delicious they are and am just drooling over that dhana moong wadi.
All the curries are unique and tempting.
I remember making the first and third curry for an event that Manjula hosted and loved them both. The other curry too looks very appetizing…