Spinach,Corn &Pepper Subzi and Eggplant Raita
Last week, my cousin and her family visited us for the holidays and naturally I took a break from cooking at home to eat out. One of our favorite places to eat out these days is the Maharaja Bhog restaurant. Since they have different subzis every time we eat there, I try some of those at home for rotis these days. That day we had spinach,corn,pepper and paneer gravy and it was so simple, yet so rich and tasty. I made it today to go with pooris for our lunch.
If you need a variation from aloo palak,palak paneer or dal golas in palak gravy, try this corn and palak subzi.
Tightly packed baby spinach- 2 cups
Chopped onion- 1/4 cup
Tomato(small to medium size)- finely chopped-1
Sweet corn(I used frozen)- 1/2 cup
Green pepper-1 (Finely chopped)
Oil- 2 tbsp
Salt to taste
Turmeric powder- 1/4 tsp
Fennel seeds- 1/4 tsp
Garam Masala powder- 3/4 tsp
Heat oil in a pan and add fennel seeds, when they start to sizzle add half the onions, half the salt and stir fry. Once onions turn pinkish in color add tomatoes and spinach, stir fry till spinach wilts. Transfer to a blender, let it cool down and blend to a smooth paste with about 1/2 cup of water.
Heat oil in the pan again and add the rest of the chopped onions,salt and stir fry well. Once onions turn translucent, add peppers and corn and stir fry well. When peppers are half cooked, add the spinach puree, garam masala powder, another 1/2 cup of water, cover and let it simmer for 10 minutes.
That is it, the gravy is ready to serve! If you like, you can add paneer also or you can add some cream to the gravy for richness.
The second recipe is something very simple. My mom makes this way tastier and better than my version. It is called sutta kathirikkai pachadi(roased eggplant raitha). After eating out for a couple of days we made something simple at home, and it was this raitha and lemon rice. This raitha goes well with coconut rice or vathakozhambu also. This is very tangy, mildly spicy and down to earth comfort food.
Small eggplants- 5
Well whisked yogurt- 1 cup
Oil- 1 tbsp
Mustard seeds-1/2 tsp
Curry leaves- one sprig
Chana dal and urad dal- 1/2 tsp each
Hing- 1 pinch
Red chili- 2
Salt to taste
Wash and remove the stem of the eggplant, cut the eggplant into four but do not slice it completely. Heat oil in a pan and slowly add each eggplant to the pan. Sprinkle salt on top and roast the eggplants(or you can even do it in the stove flame). Do not roast it so much that it gets bitter but just so that it is cooked through.
Transfer the eggplants to a bowl, mash them well.
Heat oil in a pan, add mustard seeds,when they splutter, add hing, curry leaves, urad dal, chana dal and red chilies and fry well. Pour this over the mashed eggplants, add yogurt and mix well. Serve with dal rice, vathakozhambu rice, lemon rice or tamarind rice.
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