Subzi ka Salan, Vegetable Curry
by Tarla Dalal
Salan is a spicy Hyderabadi dish usually made with long chillies. It is served with biryani and raita . Here is an interesting variant of salan made with mixed veggies like beans, carrots and green peas.
The Subzi ka Salan gets its tanginess from curds and tomato pulp, while its irresistible aroma and brilliant flavour come from a dry powder of spices like clove and pepper. Coconut milk gives a luxuriant mouth-feel and also gives the Subzi ka Salan a pleasant twist by balancing the sharpness of the spices well.
Subzi ka Salan is indeed a great accompaniment for rotis and rice .
Subzi ka Salan, Vegetable Curry recipe - How to make Subzi ka Salan, Vegetable Curry
Preparation Time: Cooking Time: Total Time:
Makes 5 servings
2 cups chopped mixed vegetables ( French beans, carrot, green peas and cauliflower)
3/4 cup fresh tomato pulp
2 tsp cornflour
1 tbsp oil
1 tsp cumin seeds (jeera)
1 tsp finely chopped green chillies
1 tsp chilli powder
1/2 tsp turmeric powder (haldi)
1/2 cup whisked curds (dahi)
salt to taste
1/2 cup coconut milk (nariyal ka doodh)
To Be Ground Into A Dry Powder
3 cloves (laung / lavang)
3 black peppercorns (kalimirch)
3 cardamoms
1/4 tsp nutmeg (jaiphal) powder
- Method
- Combine the cornflour and 1 tbsp of water in a bowl and mix well. Keep aside.
- Heat the oil in a deep non-stick pan and add the cumin seeds.
- When the seeds crackle, add the green chillies, chilli powder, turmeric powder and 1 tbsp of water and sauté on a medium flame for a few seconds.
- Add the tomato pulp, curds and salt, mix well and cook on a slow flame for 1 minute.
- Add the mixed vegetables, coconut milk, spice powder and cornflour-water mixture, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
- Serve hot.
| Energy | 140 cal |
| Protein | 2.1 g |
| Carbohydrates | 6 g |
| Fiber | 3.1 g |
| Fat | 11.5 g |
| Cholesterol | 0 mg |
| Vitamin A | 182.6 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.5 mg |
| Vitamin C | 9.9 mg |
| Folic Acid | 18.5 mcg |
| Calcium | 63.4 mg |
| Iron | 0.7 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 8.4 mg |
| Potassium | 75.4 mg |
| Zinc | 0 mg |
This subzi is great to eat with chapatis or nice crispy butter naan. The combination of mixed vegetables along with coconut milk gives it a great flavour.