Subzi Special!

Say It With Vegetables

The Indian kitchen produces the most amazing range of vegetarian dishes – every part of the country has its own fabulous repertoire. Much as we all relish these vegetable delights, we don’t want to spend hours reproducing them. In today’s fast paced life we want to cook something that can be done in minimal time. Here are a couple of recipes for lip-smacking and easy-to-make subzis that can be made really quickly!

Jhat-Pat Subzi

A simple melange of vegetables and chick peas tossed in sesame seeds and chilli sauce

Preparation time: 20 minutes.
Cooking time: 10 to 12 minutes.
Serves 4.

6 baby potatoes, peeled and boiled
8 baby onions, peeled
6 baby corns
1 carrot, peeled
1 cucumber, peeled
6 cherry tomatoes
½ cup cooked Kabuli chana (chick peas)
1½ tbsp sesame seeds (til)

1 tsp ginger paste
1 tsp garlic (lehsun) paste
1 tbsp chilli sauce
1 tsp chilli flakes
1 tbsp oil
Salt to taste

1. Cut the baby corn, carrot and cucumber into thick strips like French fries. Keep aside.
2. Heat the oil in a non-stick pan and add the sesame seeds.
3. When the seeds crackle, add the ginger paste and garlic paste and sauté for a minute.
4. Add all the vegetables, chick peas and salt and sauté on a medium flame for 5 to 7 minutes.
5. Add the chilli sauce and chilli flakes, sauté on a medium flame for 1 to 2 minutes. Mix well.
6. Serve immediately.

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