Jhavanrua

By Ranjana Lal

Printable version (Adobe Acrobat Reader required)

Known as Jhangarua in my family. A favourite breakfast subzi with paratha or puri, especially during winter when all the new vegetables were available in Patna. The main vegetables in this subzi are aalu, baigan and tomatoes. You can add any other vegetables you like in small quantity. I make this subzi at least once a week.

Ingredients

• 6 potatoes
• 2 med or one large eggplant (baigan)
• 1 small white radish
• 1 carrot
• 4 small florets cauliflower
• 2 large tomatoes
• ½ cup cleaned and chopped fresh dill
• 3 tblsp oil
• 1 tsp heeng (asafetida) powder or pea size piece of whole heeng
• 3 tsp panch-phoren (equal mix of cumin, fenugreek, raii, saunf and mangrella seeds)
• 2-4 whole dry red chili
• 2 clove of garlic, finely chopped
• ½ piece of ginger, finely chopped
• 1 tsp haldi (turmeric) powder
• 1 tsp red chili powder or according to taste
• salt according to taste
• Juice of one lemon or 1 tsp amchur powder

Clean all the vegetables. Cut them in equal sizes.

Heat a pot with oil. When hot, add heeng first and let cook for a minute, and then add the panch-phoren seeds. Cook for a minute and add dry red chili, broken in small pieces.

Mix and add garlic and ginger pieces.

Cook for a minute, then add the vegetables except tomatoes and soya patta (fresh dill). Stir and fry for 2 minutes. Next, add salt, haldi and chili powder. Mix and fry for another 5 minutes. Now add tomatoes and soya patta. Mix and add ½ cup of water and bring to boil. Then turn the heat to low, cover and cook until the vegetables are cooked. In between you can take off the cover, stir, and mix the subzi. When almost cooked add the lemon juice or amchur powder and taste for salt. When done mix the subzi so that except for potato all the other vegetables are sort of crushed. Serve with parathas or puris.

Previous Page