Here are the three curry dishes I made for my Rajasthani Lunch Thali:
- Subz Jaipuri
Dhana Wadi Subzi
Recipe from Manjula’s Rajasthani Thali.
- 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.
For the Masala paste:
- 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
- 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.