Every cook needs a few quick dishes they can produce in a jiffy to feed unexpected visitors or a hungry family on the prowl for the evening meal. Every Indian family has a few such dishes that the children know and anticipate with pleasure. Every wayside food stall and “hotel” have their own set of vegetable stews they can produce and, as with all things in India, regional flavors and variations predominate. I have always loved the sabzi’s I have tasted in Varanasi as a child. Over the years I have come up with my own variations made from what was available to me in North America. Tomatoes in the summer can replace the tartness of tamarind or lemon juice.
Vegetable Stew (sabzi) for all occasions
- Prep Time : 10 minutes
- Cook Time : 20 minutes
- Yield : 6-8
- Leek (chopped) - 1
- fresh green chillies - 2 or 3
- Turmeric - 1/2 tsp
- Cumin powder - 1 tsp
- Coriander powder - 1/2 tsp
- Chilli Flakes - 1/2 tsp
- Canola Oil - 2 tbs
- Curry Leaves - 6-8
- Boild or steamed Potato cut in cubes - 1 medium
- Yellow and green zucchini - 1
- ripe tomatoes chopped - 3
- tamarind paste - 1 tbs
- Chopped fresh Cilantro - 1/4 cup
- fresh mint leaves (optional) - 6
- diced green or red peppers - 1
- Chick peas, drained and rinsed - 1 cup
- Fresh lemon juice - 1 tbs
- salt - to taste
- Asafeteda Powder - 1/2 tsp
- Crimini or button Mushroom Sliced optional - 1 cup
Heat oil in a deep skillet and add all the dry spices and chili flakes. Add Leeks and saute.
Add peppers and potatoes and curry leaves.
Saute for few minutes. Then add squash and mushrooms.
When vegetables are starting to brown add tomatoes and salt and cilantro and chick peas. You could use just about any cooked beans.
Cover and simmer for 5 - 10 minutes. Salt and add lemon juice and serve with a lemon garnish
Goes well with Chappati, Pita, any bread ( I love it with crusty french breads) or rice, quinoa or millet.