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IngredientsHard Boiled Potato - 2 medium size (peeled and cut into 1 inch cubes)
Nutrela (Soya bean ki bari) - 2 cups full
Mustard oil (or any vegetable oil) - 1 cup
Jeera - 1/2 tsp
Tejpatta (Bay leaves) - 2
Dried red chilly- 2Garam masala:
Cloves- 4
Bari ilaayachi - 1
Chhotee ilaayachi - 2
Daalchini (cinnamon) - 1-inch thin strip
Pepper - 8Onion - 1 medium size (thinly chopped lengthwise)
Ginger Garlic paste - 1-heaped tbspPowdered masala:
Haldi powder- 1tsp
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
Desi ghee- 1 tbsp
WaterMethod:
Boil 1.5 litre water with 1 tbsp salt in a big karaahi or degchi. When water starts to boil, add the nutrela balls to it and immerse it into water. Let it boil for 5 minutes in the covered vessel on medium heat. Put off the flame and drain off the water from nutrela by pressing it with katori/ladle against the vessel's surface. Heat 8 tbsp of oil in the karaahi. When oil is hot, put nutrela to it and fry for 5 minutes on medium heat. Heat rest of the oil, put Jeera ,Tejpatta, dried red chilly and garam masala to it. When the jeera begins to splutter, add onion and saute for sometime over medium flame till onion gets transparent and pinkish. Then add ginger garlic paste and saute for 2 minutes. Then add all the powdered masalas and salt. Saute everything for 2 minutes. Then put the potato in it and fry it for 3 minutes. Cover the vessel for 2 minutes and cook on medium flame. Uncover the lid; add the fried nutrela, desi ghee and 1/2 liter boiling water to the subzi. Pressure-cook the subzi for 1 minute after the first whistle. Open the pressure cooker when it is self cooled. Garnish with dhania patta and serve with hot pooris or steaming rice.
Subzi's Index - Bihari Cuisine Index
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