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.
- 1 package spinach, chopped
- 1 lb green beans, washed
- ½ lb baby potatoes
Cut beans in ½ inch pieces.
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.
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).
With a mortar and pestle, grind the spices. Add vegetables and ground spices to the pan. Sauté 5 more minutes. Serve.