Bikaneri Bhujia - Indian Simmered Vegetables
Bikaneri Bhujia is a mixed vegetable dish from the Indian province of Rajasthan.
In Indian cuisine, a tarka is a method of tempering whole spices briefly in oil or clarified butter (ghee). This technique liberates the aromatic oils from whole spices before incorporating them into the dish.
Ingredients
- 1 package spinach, chopped
- 1 lb green beans, washed
- ½ lb baby potatoes
- Salt
Tarka
- 6 Tbsp ghee
- 1 tbsp cumin
- 1 tsp fenugreek
- 8 cloves garlic, chopped
- 1 teja pepper
- 8 slices ginger, julienned
- 2 onions, thinly sliced
Ground spices
- 1 Tbsp coriander
- 1 tsp turmeric
- 1 tsp black pepper
- ½ tsp fennel
- 1 Tbsp paprika
Method
-
1
Cut beans in ½ inch pieces.
-
2
In a saucepan, place potatoes, spinach and beans. Add ¼ cup water and salt. Cover and cook for 15 minutes, until potatoes are al dente. Set aside.
-
3
In a frying pan, heat the ghee. Brown the cumin and fenugreek. Add garlic, reshampatti pepper and ginger. Cook 1 minute. Add onion and cook until brown (5-8 minutes).
-
4
With a mortar and pestle, grind the spices. Add vegetables and ground spices to the pan. Sauté 5 more minutes. Serve.
