Wednesday, April 14, 2010
Fresh green long stems of Chawli / Chodi / Chinese Long Beans taste delicious raw & also as a sabzi with brinjal & tomatoes ... this is a very easy Pressure Cooker pan recipe, sabzi is ready is less than 30 minutes ...
RECIPE SERVES 2
In a Pressure Cooker pan, heat 2 tablespoons of oil, once its hot, add 1 teaspoon Ajwain seeds (ajmo) & a pinch of hing
Then add 2 teaspoons Garlic paste, 1 teaspoon Ginger paste & 1 teaspoon Green Chilli paste
Add 2 cups fresh cut chawli/chodi/chinese long beans (wash the long stems in running water, cut off top & bottom tips, take 8-10 stems together on a cutting board, cut in desired length (about 1/3rd of our finger length is actually good enough) You can freeze the rest of the bunch after cutting the chawli in a ziploc bag for later use.
1.5 cup Brinjal / ringan / baigan pieces cut in cubes
1 tomato cut in cubes
Add 1.5 cups water, mix well
Add spices - 2.5 teaspoons salt (to taste), 1/8 teaspoon haldi, 4 teaspoons red chilli powder, 2 teaspoons dhaanajeeru
Mix well. Close pressure cooker pan lid. Cook to 4 whistles. Let cooker completely cool down. Once the whistling noise stops, open, mix & serve hot with chapatis.
This sabzi does not have much gravy, so serving it with yogurt/buttermilk/dal is best.
Prepare & enjoy !!!
Posted by falguni at 11:59 AM