Mili Jhuli Subzi ( High Blood Pressure Recipe)
by Tarla Dalal

Apt use of spices can effectively cover up the inadequacy of salt, ensuring that a dish still tastes fabulous! This Mili Jhuli Subzi is a perfect examples. A tempting collection of colourful and juicy veggies is cooked with tomatoes and a paste of onions, spices and seeds.

This paste also includes poha, which helps to thicken the gravy. We have restricted the salt to suit those with high blood pressure, but that hardly constrains the bursting flavour of this mildly-spicy gravy. Relish the Mili Jhuli Subzi with hot phulkas to experience its irresistible charm!

Mili Jhuli Subzi ( High Blood Pressure Recipe)

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Mili Jhuli Subzi ( High Blood Pressure Recipe) recipe - How to make Mili Jhuli Subzi ( High Blood Pressure Recipe)

1 1/2 cups diagonally cut and boiled mixed vegetables (french beans , carrots , green peas , baby corn)
3/4 cup finely chopped tomatoes
1/4 tsp salt
1 tsp oil

To Be Ground Into A Smooth Paste (using 2 Tbsp Of Water)
1/2 cup roughly chopped onions
1 tbsp poppy seeds (khus-khus)
1 tbsp soaked and drained beaten rice (poha)
4 peppercorns (kalimirch)
2 cinnamon (dalchini) sticks
2 cloves (laung / lavang)
1 whole dry kashmiri red chilli , broken into pieces
1 tbsp coriander (dhania) seeds
1 tsp cumin seeds (jeera)
1 tbsp roughly chopped garlic (lehsun)
1 small piece ginger (adrak)

Method

Heat the oil in a non- stick kadhai, add the prepared paste and sauté on a medium flame for 5 minutes.
Add the tomatoes and ¼ cup of water, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
Add the vegetables, salt and ½ cup of water, mix gently and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
Serve hot.