 |
This article may require cleanup to meet Wikipedia's quality standards. Please improve this article if you can. (March 2008) |
 |
This article does not cite any references or sources. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. (March 2008) |
Sabzi (Hindi/Urdu: सब्ज़ी/سبزی) refers to any vegetable dish in Indian cuisine.
Contents
- 1 lb fresh vegetable(s) (any available or that are favorite)
- 1 medium size onion
- 1 medium size chopped tomato tin or 4 large fresh tomatoes
- 3 tlb ghee
- 1 1/2 tb coriander
- 1/2 ts cumin
- 1/2 ts Hungarian paprika
- 1/2 ts garam masala
- 1/2 ts turmeric
- 1 ts salt
- black pepper-mill
Wash the vegetable(s) thoroughly. Trim and slice into pieces that are mouthful size or around inch thick cubes. The onion is sliced. When fresh tomatoes are used, chop them.
This however is not the only way to make subzi, there are many different methods to make the hundreds of subzis that exist.
Preparation
In a large cooking pot, heat the ghee and add the onions to fry on medium heat. Add the spices and the vegetable(s). Cook over a moderate heat for 20 minutes. Stir occasionally. The vegetable should not be over cooked and should retain its crispness when bitten. Remove from the heat, sprinkle with salt and serve.
Note:
- Combinations of different vegetables are attractive to the eye; a medley of different tastes is possible.
- The following three - potato, carrot, peas, okra, aubergine and spinach are both tasty and provide variety.
- Use of parsnips and broccoli and kohlrabi add surprise and uses available vegetables when seasonal ones are not easy or cheap to use.
- Use of peas as 'that' third vegetable when only two are available is always a good 'escape all' possibility, as frozen peas are easy to store.
External links
This entry is from Wikipedia, the leading user-contributed encyclopedia. It may not have been reviewed by professional editors (see full disclaimer)
