Panchmel ki Subzi
by Tarla Dalal
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Panchmel is a district in Gujarat bordering Rajasthan. But the word "panchmel" has been commonly used to denote a combination of five ingredients. A judicious mix of five vegetables - gavarfali, chawli, capsicum, cucumber and carrots -constitute the panchmel of this mouth-watering recipe. Tossed in aromatic spices, this dry vegetable preparation tastes fantastic when served with rotis or bhakris. Another distinct feature of this recipe and that of Rajasthani cooking is the use of amchur (dried mango powder) which enhances the tangy flavours of a dish in the absence of curds and tomatoes.
- Heat the oil in a broad non-stick pan, add the cumin seeds and ginger-green chilli paste and sauté on a medium flame for 30 seconds.
- Add the cluster beans, long beans, capsicum, cucumber, carrots, chilli powder, turmeric powder, coriander powder, salt and 5 tbsp of water and mix well. Cover with a lid and cook on a medium flame for 10 to 12 minutes, while stirring occasionally.
- Add the dried mango powder, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
- Serve hot.
Nutrient values per serving
|Vitamin A||358.3 mcg|
|Vitamin B1||0.2 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.3 mg|
|Vitamin C||40 mg|
|Folic Acid||50.1 mcg|
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