Ingredients

Saim -1/2 kg.

Vegetable oil -4 tbsp

Panchforan seeds-1/2 tsp

Tejpatta -2

Dried red chilly -1 (broken into half)

Haldi (turmeric) powder -1/4 tsp

Red chilly Powder -1/2 tsp

Mustard: 2 tbsp (made into a paste adding water)

Dhania patta-a bunch (finely chopped)

Salt -3/4 tsp

Method

Cut the end of saim, 2 mm from one end, pull up the end towards the length thereby pulling out the thick skin at the joints of the 2 flaps of the saim. Then cut the other end as well. Wash the vegetable well. Next cut the saim into half inch pieces.

Heat oil in a karaahi, add panchforan seeds, tejpatta and dried red chilly to it.

Just when panchforan starts to splutter, add the saim to it.

Saute the vegetable for 2 minutes over medium heat, and then add red chilly powder, mustard paste and turmeric to it. Cover the lid of karaahi and cook on slow flame for 5 minutes.

Open the lid, add salt and tomato, saute for sometime and cover the lid again. Keep it covered till the saim gets completely tender and starts to leave oil on the sides of karaahi, usually 10 minutes.

Put off the flame. Garnish with chopped dhania patta.

Serve the subzi, lukewarm or at room temperature, with garma garam chapaatis or rice-daal-melted desi ghee.

Variation: One brinjal cut along its length into 2-inch size can also be added to the subzi along with saim.

Balti

I have heard various explanations for the origin of this, including a mythical 'Baltistan', but was reliably informed when in India that it simply means 'bucket'.

Cooks Comments and Tips

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