Subzi ka Salan, Vegetable Curry
by Tarla Dalal
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Salan is a spicy Hyderabadi dish usually made with long chillies. It is served with biryani and raita . Here is an interesting variant of salan made with mixed veggies like beans, carrots and green peas.
The Subzi ka Salan gets its tanginess from curds and tomato pulp, while its irresistible aroma and brilliant flavour come from a dry powder of spices like clove and pepper. Coconut milk gives a luxuriant mouth-feel and also gives the Subzi ka Salan a pleasant twist by balancing the sharpness of the spices well.
Subzi ka Salan is indeed a great accompaniment for rotis and rice .
- Combine the cornflour and 1 tbsp of water in a bowl and mix well. Keep aside.
- Heat the oil in a deep non-stick pan and add the cumin seeds.
- When the seeds crackle, add the green chillies, chilli powder, turmeric powder and 1 tbsp of water and sauté on a medium flame for a few seconds.
- Add the tomato pulp, curds and salt, mix well and cook on a slow flame for 1 minute.
- Add the mixed vegetables, coconut milk, spice powder and cornflour-water mixture, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
- Serve hot.
Nutrient values per serving
|Vitamin A||182.6 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.5 mg|
|Vitamin C||9.9 mg|
|Folic Acid||18.5 mcg|
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