Monday, January 2, 2012

Mix Vegetable Subji / Stir fry with Mushrooms, Red radish, Green beans and Green Peas - Flavored with Home made Spice Blend.

Weekend subji is cooked with more relaxed mood and healthier approach. In a fridge I  had a pack of fresh mushrooms, red radishes and green beans. I decided to make mix vegetable subji with freshly ground mild spice blend. This is my first recipe post for year 2012. Looking forward to share variety of recipes this year and at the same time few unpublished recipes/ nature related posts will be published with back date. I am thankful to all my followers, readers and unknown souls who visit through search engine results. Wishing you all a wonderful Happy and Healthy new year. 

Ingredients :-
  • 2 cup green beans - cut into french style
  • 1 cup Red radish - sliced in round shapes
  • 1/2  cup Red radish - chopped in small pieces
  • 10-12 mushrooms 
  • 3/4 Cup frozen green peas
  • 1 onion medium size - sliced lengthwise
  • 1.5 inch piece of ginger - coarsely crushed.
  • 3-5 green chillies - finely chopped
  • 1/2 T.spoon - turmeric powder
  • 1 cup - fresh chopped cilantro
Spice blend :-
  • 1 Tb.spoon - corrainder seeds
  • 1 Teaspoon - fennel seeds
  • 1/2 Teaspoon - shahijeera
  • 1 Bay leaf - tiny 1-inch long
  • 2 cloves
  • 1 cardamom
Put all above spices into small grinder jar and grind to a fine powder.

Fresh Mushrooms, Red radish and Green beans

Everyday Indian meal - Bhaji Poli (vegetable stir fry and Roti)

Method to Cook Mix subji / Indian style Mix Vegetable Stir Fry
  1. Slice off both the ends of red radishes. Make thin round slices and partly cut into pieces. I used around 8-10 red radishes. Refer *[Pic-A]. Cut Green beans in french style. Cut each mushroom into 2 or 4 pieces depending on the size.
  2. Crush ginger and green chilies into coarse dry mixture.
  3. Heat 1 tablespoon oil in a heavy bottomed saute pan, add sliced onions - stir fry for 6-7 minutes on a medium heat. Add ginger+green chili mixture, saute for one minute. Now add 1/2 teaspoon turmeric powder, spice blend, save 1 teaspoon for later step. Mix and saute for 2-3 minutes on medium low heat. Sprinkle water if mixture gets too dry.
  4. Now add green beans and  chopped pieces of red radish *[Pic-A] (round slices to be added later) mix well with onion-spice mixture, sprinkle very little salt -  stir fry on high heat for 2-3 minutes. Reduce heat to medium, add half a cup water, cover with lid and simmer for 6-7 minutes. Stir at some interval.
  5. Add mushrooms and red radish round slices,*[Pic-B] some more salt, 1 teaspoon reserved spice blend and few chopped cilantro leaves. Stir to combine all, saute for 3-4 minutes. Add 1/4  cup water. Cover the lid and cook for 4-5 minutes over medium heat. Make sure there is enough moisture in the saute pan, stir at some interval.
  6. Lastly add 3/4  cup frozen green peas, Mix and cook on low heat without lid for 3-4 minutes. Once green peas are tender and excess water has evaporated, shut off the heat. Sprinkle and mix remaining chopped cilantro. Serve hot with rice and chapati/roti.

Sabji with extra  thick rolled roti.

Mushroom  sabzi with green beans, red radish & Matar.

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