Every region in India has its own traditional specialities. This golden yellow subzi, with a strong aroma, drenched in clarified butter is a hallmark of the cuisine of the dessert. In a landscape characterised by scarcity of fresh vegetables and water, oil/clarified butter is its cooking substitute- this is one of the most distinct features of the cuisine. The simplest of ingredients are used to prepare a scrumptious meal. Food is prepared in such a way so as to serve the family and men travelling the dunes, for several days and this type of food does not require heating. Cooked more out of necessity than preference, interestingly, the curries look spicy and appealing. Yet they are actually not so hot to taste and the flavours are certainly delectable.
- 200 gm papad (flat pancakes of dried lentil, rice or gram flour), fried and broken into 3 inch pieces.
- 6 tbsp clarified butter
- 300 gm curd
- 1 tsp Cumin seeds
- 2 tbsp Coriander powder
- ½ tsp Turmeric powder
- 1 tsp Red chilli powder( if preferred spicy add more chilli powder)
- 2-3 tbsp Ginger-garlic paste
- 1 tsp finely chopped Ginger
- 1 tbsp chopped or slit(1-2) green chillies
- 2 tbsp chopped fresh coriander leaves
- Salt to taste
- 2 tbsp gram flour/Besan (diluted in water) – This is added to make the subzi thicker in consistency. So add the same only if required.
- In a pan heat the clarified butter and add cumin seeds. When they splutter, add the ginger-garlic paste, red chilli powder, coriander powder and turmeric powder.
- Sauté for 3-4 min, add chopped ginger and green chillies.
- Then add the whipped curd. Sauté for another 3 min.
- Add the diluted besan and 1 cup of water. Bring it to boil.
- Put the papad pieces into the boiling gravy and simmer for 10 minutes.
- Garnish with coriander leaves/mint leaves or fried ginger juliennes.
- Serve hot with Bajre ki rotis (Pearl millet flat Indian bread) or naans/rotis/rice.
Preparation Time: 15-20 min