Thursday, Dec 20 2007

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Subzi Aalu Parwal Dum

Ingredients

Potato - 2 medium size cut into 4 pieces each (with or without peels)
Parwal - 1/2 kg
Mustard oil (or any vegetable oil) - 1 cup ( whole of it will not be consumed)
Jeera - 1/2 tsp
Tejpatta (Bay leaves) - 2
Dried red chilly- 2

Garam masala:
Cloves- 4
Bari ilaayachi - 1
Chhotee ilaayachi - 2
Daalchini (cinnamon) - 1-inch thin strip

Onion - 2 medium size
Ginger Garlic paste - 1-heaped tbsp

Powdered masala:
Haldi powder- 1/2 tsp
Jeera powder- 1 tsp
Dhania powder- 1 tsp
Red Chilly powder- 1tsp
Garam masala powder - 1 tsp
Tandoori masala powder - 1 tsp (optional)

Salt - to taste
Water - 1litre
Desi ghee- 1 tbsp

Method:

1. Wash the Parwal thoroughly, and scrub it with a knife to lightly remove only the upper hard part of the skin. Cut off its ends till 5mm on each side. Then wash it again. Chop off the parwal into 2 halves longitudinally. Cut the potato into 4 equal pieces.
2. Heat enough oil for deep-frying of potaoes in a karaahi/thick frying pan. When the oil is hot, put the potato in it and deep fry it for 5 minutes or till potato starts turning red. Put off the flame. Drain the oil from potato and place the potato in a vessel.
3. Heat the oil again, this time for deep-frying of parwal. Repeat the above process for parwal.
4. Drain excess oil from the karaahi so that only 4 tbsp now remains in it.Reheat the oil, and put Jeera ,Tejpatta, dried red chilly and garam masala.
5. When the jeera begins to splutter, add onion and saute for sometime over medium flame till onion gets transparent and pinkish.
6. Add ginger garlic paste and saute for 3 minutes, then add all the powdered masalas except garam masala powder. Add the fried potatoes and parwal, salt and saute everything for 2 minutes.
7. Put garam masala powder, desi ghee and boiled water to the subzi. Pressure-cook the subzi on high for 2 minutes and then medium for 5 minutes. Open the pressure cooker when it is self cooled.Serve warm with rice-daal-papad or garma garam pooris.

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