Rajasthani Curry Recipes (Panchmel Subzi, Subz Jaipuri & Dhana Wadi Subzi)

Here are the three curry dishes I made for my Rajasthani Lunch Thali:

• Panchmel Subzi
• Subz Jaipuri 
• Dhana Wadi Subzi

Panchmel Subzi: Recipe from Manjula's Rajasthani Thali.
Ingredients: Serves 2~3
Yard long beans - ½cup, chopped  Cluster beans/ goruchikkudukaya - ½cup, chopped
Green pepper - 1 medium, chopped
Cucumber - 1 medium, chopped
French beans - ½cup, chopped
Tomato - 1 medium, chopped
Cumin seeds - 1tsp
Mustard seeds - ½tsp
Turmeric - ¼tsp
Red Chili powder - 1tsp
Ground coriander - 2tsp
Ground Cumin - 1tsp
Salt - to taste
Method:

• Heat 2tbsp oil in a large nonstick pan, add cumin and mustard seeds. Once the seeds start to splutter, add the yard long beans, cluster beans, pepper, cucumber and french beans. Saute for 3~4 minutes.
• Next add the tomato and salt. Cover and cook the veggies until they are crisp tender.
• Add turmeric, red chili powder, ground coriander and ground cumin. Mix well and cook the veggies for another 1~2 minutes. Veggies should not be overcooked, they should be crisp tender. Do not add any water as this curry is supposed to be slightly on the dry side.
• Serve hot with Indian breads.

Subz Jaipuri: Recipe from Manjula's Rajasthani Festive Thali and Priya's blog. Mixed Vegetables - 3cups, chopped (I used potato, green peas, carrot, green beans) Cloves - 3 Cinnamon stick - 1" piece Turmeric - ½tsp Red chili powder - 1tsp (adjust as per taste) Salt - to taste Cilantro - 2tbsp, finely chopped for garnish
For the Masala paste: Coriander seeds - 1tbsp Cumin seeds - 1tbsp Cashews - 10~12 Onion - 1 medium, chopped Tomato - 1medium, chopped
Method:

• Make the Masala Paste: Dry roast coriander and cumin seeds until they start to get fragrant, about 4~5 minutes. Cool slightly and then grind to a paste along with cashews, onion and tomatoes. Add little water if needed.
• Heat 1tbsp oil or ghee in a pan; add the cloves and cinnamon stick, cook for about 1 minute.
• Next add the chopped veggies and cook for 5~6 minutes.
• Now add the ground masala paste, turmeric, red chili powder and salt. Mix well and stir in 1 cup water.
• Cover the pan and cook until the veggies are cooked through, about 10~12 minutes. Garnish with chopped cilantro.

Dhana Moong Wadi: Ingredients: Moong wadi - 1cup (I used store bought) Cilantro - 2cups, chopped Turmeric - ¼tsp
Red Chili powder - 1tsp
Ground coriander - 1tsp
Ground Cumin - 1tsp
Cumin seeds - ½tsp
Salt - to taste
Method:

• Heat 1tbsp oil in a pan, add the wadi and cook until they turn golden, stirring continuously. Remove from the pan and set aside.
• In the same pan, heat 1tbsp oil; add the cumin seeds and once they start to splutter add ground coriander and cumin, turmeric and red chili powder. Mix well and add ½cup of water.
• Now add the wadis and salt (wadis already have salt, so go a little easy on salt). Cover and cook till the wadis are cooked and soft. Add more water if needed.
• Add the cilantro leaves when the curry gets a little thick. Turn off the heat and set aside covered for 10 minutes for the flavors to mingle.