Subzi Ka Salan
by Tarla Dalal
Added to 178 cookbooks
This recipe has been viewed 42874 times
An aromatic vegetable preparation made with a bounty of veggies. While i have used french beans, green peas, carrots and cauliflower you can opt to use other vegetables as well. Although a lot of vegetables and spices are used in the subzi ka salan, the preparation style is such that the final effect is quite light!
- Heat the oil in a kadhai, add the onions and sauté on a medium flame for 2 to 3 minutes or till they turn translucent.
- Add the green chilli paste, chilli powder and turmeric powder and sauté on a medium flame for a few seconds. Sprinkle to a little water to avoid the onions from burning.
- Add the tomato pulp and curds, mix well and cook on a slow flame for 2 to 3 minutes, while stirring continuously.
- Add the mixed vegetables and coconut milk, mix well and bring to boil. Cover and cook on a slow flame for another 3 to 4 minutes, while stirring occasionally.
- Add the dry powder, sugar and salt, mix well and cook on a medium flame for 1 more minute, while stirring occasionally.
- Serve hot.
Nutrient values per serving
|Vitamin A||469.5 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.9 mg|
|Vitamin C||23.2 mg|
|Folic Acid||35 mcg|
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