Northern India’s Favourite Vegetable Dish (Subzi)
Welcome to the Gourmet Indian Recipe Series. Today is the best very vegetarian dish that India has to offer and the only dish that both the rich and poor are able to enjoy alike…. Subzi
The food you can sample in India is as diverse as the rich Indian culture, its racial structure, its geography and the amazing climate. The essence of good Indian cooking revolves around the appropriate use of various aromatic spices. The skill lies in the subtle blending of a variety of spices to enhance rather than overwhelm the basic flavor of a particular dish. These spices are also used both as appetisers and digestives.
Ingredients: Either 1lb. fresh green beans cut into 1″ lengths or any other vegetable like cauliflower florets, potatoes or carrots and peas, 1″ thick piece of ginger chopped, 4 cloves garlic minced, 1 cup water, 4 tbsp. vegetable oil, 3 tsp. whole cumin seeds, 2 tsp. ground coriander seeds, 2 medium tomatoes peeled (put tomatoes in very hot water for a few seconds, peel off the skin and finely chop), salt and pepper to taste, lemon juice to taste
1. Heat the oil in a wide, heavy saucepan over a medium flame.
2. When hot, put in the cumin seeds. Stir for half a minute.
3. Pour in the ginger-garlic. Stir and cook for about two minutes.
4. Put in the coriander and stir a few times.
5. Put in the chopped tomatoes. Stir and cook for 2 minutes while mashing the tomato pieces with the back of a slotted spoon.
6. Put in the vegetables and salt and one cup of water and simmer them.
7. Cover, turn heat to low and cook for 8-10 minutes or until the beans are tender and steamed and the water has been absorbed.
8. Remove the cover. Add the lemon juice and a generous amounts of freshly ground pepper.
9. Garnish with cilantro.