Panchmel ki Subzi

by Tarla Dalal

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पंचमेल की सब्ज़ी - हिन्दी में पढ़ें (Panchmel ki Subzi in Hindi)

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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.

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Panchmel ki Subzi recipe - How to make Panchmel ki Subzi

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Preparation Time: 20 mins Cooking Time: 14 mins Total Time: 34 mins Makes 4 servings (4serving )
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Ingredients

3/4 cup chopped cluster beans (gavarfali)
3/4 cup finely chopped long beans (chawli)
1/2 cup capsicum cubes
3/4 cup cucumber cubes
1/2 cup carrot cubes
1 tbsp oil
1 tsp cumin seeds (jeera)
1 tsp ginger-green chilli paste
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1 tsp coriander (dhania) powder
salt to taste
1 tsp dried mango powder (amchur)

Method

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.