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The refreshing amrood ki sabzi, cooked lightly and spiced to stoke the sluggish digestive fire, is sure to light up the summer menu, says Pushpesh Pant
Long years ago, a Rajasthani friend introduced us to amrood ki subzi and another, not to be outdone in the exotic department treated us not long after to tarbuz ki subzi. Ever since we have indulged in this, dare we say, prohibited delight. In Kashmir, it is common to cook bamsuth (quince apples) as vegetables. Tandoori phalon ki chaat is steadily gaining a fan following. How can, then, not let the fruits face the ordeal by fire. As summer approaches, our thoughts turn to the veg famine that will surely follow. When one tires of squash vegetables — lauki, torai, tinda and the rest — what can be better than refreshing fruit cooked lightly and spiced to stoke the sluggish digestive fire? When the family’s favourite subzi’s prices start skyrocketing, there is one more reason to turn to fruits in season. If you like this recipe, it can be prepared without gravy and is quite enjoyable even when served at room temperature. Amrood ki subzi Ingredients Amrood (unripe but not very hard) 500 gm Pineapple slices (preferably fresh) 100 gm Tomatoes (medium-sized) two Ginger paste 1 tsp Bay leaf one Cloves two Black peppercorns ˝ tsp Sugar 2 tsp Zeera powder 1 tsp Dhaniya powder 1 tsp Kashmiri lal mirch powder 1 tsp Amchur powder ˝ tsp Haldi powder Ľ tsp Oil 3 tbsp Salt to taste Method Wash and cut amrood into bite-sized pieces (nearly eight to a fruit). Quarter the pineapple slices. Wash and chop tomatoes. Heat oil in a pan and put the bay leaf in it. When it changes colour, add the cloves and peppercorns. Immediately after, put in the amrood pieces, along with the powdered spices. Stir-fry for a minute ensuring that the spices evenly coat the fruit pieces. Now put in the tomatoes and the ginger paste with the salt and sugar. Keep stir-frying for two to three minutes. Pour half a cup of hot water, cover with a tight lid and cook on low medium heat till done to taste. The amrood ideally should retain some bite but should be cooked through. Garnish with pineapple slices. Or, if preferred, simmer for a minute. Tastes great with rice or roti.
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Some of our friends are shocked when we suggest that a phalon ki subzi be tried. For them, fruits are strictly an after-the-meal affair. Perfectly acceptable in custard, fruit salad, cut fruit platter or in compote, maybe as an accompaniment in raita but certainly no! no! in the main course. Well, there are some orthodox souls, who gorge on a phalahari diet on the days of ritual fasting but they, too, consume the fruits uncooked. We have never understood this ‘reserve’.
