Thursday, October 29, 2009

Green Tambota nu Shaak

This recipe is adapted from the book "Jamva Chalo ji" by Dr. Katy Dalal. I have reduced the quantity and made necessary changes to suit our palette.

Green Tambota nu Shaak
Green Tomatoes Parsi Style
5 green tomatoes, sliced
3-4 small eggplants, sliced
2 potatoes, peeled & sliced
1 onion, peeled & sliced
1/2 cup Lima beans

1 tsp dhansaak masala
salt to taste
1 tbsp jaggery

Grind to a smooth paste
1/4 cup cilantro
1 tbsp mint leaves
2 green chilies (or per taste)
2 garlic cloves, peeled
1 shallot, roughly chopped
1/2" ginger

1 tbsp oil
1/2 tsp cumin seeds
1/2 tsp turmeric powder

1. Heat oil in a saucepan. Add cumin seeds and turmeric powder. As they sizzle, add sliced onion. Saute till it becomes soft.
2. Now add remaining veggies. Saute for 2 minutes. Add ground masala, dhansaak masala, jaggery. Add 1/2 cup water. Bring to boil.
3. Switch the gas to low. Cover and let it cook. Add more water if needed.
4. Add salt to taste.
5. Let the water evaporate to make a dryish subzi. If you do want to have some gravy, you may need to add more water.

Note -
1. I used Badshah brand dhansaak masala
2. If you do not have dhansaak masala, substitute Kitchen King masala.

Jamva Chalo ji - Dr. Katy Dalal

This post is my entry to RCI - Parsi cuisine hosted by me!
RCI event is started by Lakshmi of Veggie Cuisine.


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