Food talk
Easy-to-cook veggies 

There are some traditional dishes that are slowly disappearing from celebratory menus. Tawe ki sabziyaan — an old vegetarian "classic" is one such case. Occasionally, when you come across it the poor thing is overstuffed with spices and drenched in oil. It looks sick and believe you us can make you sick. The baingan and bhindi look shrivelled and khumb and Simla mirch more often than not appear burnt beyond repair. The person manning the tawa has a bored look on his face as most diners, excluding a few adventurous souls, keep giving his stall a miss making a beeline for kadhahi delicacies prepared with paneer (what else?) or are tempted by exotic "English" veggies. What a pity, because well-cooked — actually undercooked —tawa assortment can really allow us to enjoy the natural flavours, colours and textures of seasonal vegetables. They can given half a chance give the tandoori chaat a good run for its money.

What has triggered this chain of thoughts is the platter offered at Vana a wonderful spa-resort-cum retreat in Dehradun we have fallen in love with. Chef Kuntal Kumar there is not only concerned about health of his guests but also extremely sensitive to aesthetic dimension of cuisine. What he does can with little effort be replicated at home and you can enjoy the pan-grilled sabziyaan as a hot salad, starter or an extraordinary accompaniment.

Interestingly, sparing the oil, salt and the palate-singeing spices doesn't detract from the charm of this old beauty but in fact enhances its appeal.

Tawe ki saatvik sabziyaan

Ingredients

Sweet Bell Pepper red 1/2

(wiped clean with moist cloth,

cored and quartered then cut again)

Sweet Bell Pepper yellow 1/2

Sweet Bell Pepper green 1/2

Celery (washed and chopped) 1 stick

Zucchini (washed and 1 small

sliced very thin, with skin)

Panir/tofu (cut in bite-sized cubes) 50g

Preferred fresh green leaves Small sprig

(basil, rocket, mint, soy,

coriander cleaned and washed)

Mixed herbs A pinch

(dried, crushed for sprinkling)

Olive oil 1 tsp

Salt (if you cant live without it!) Smallest pinch

Lemon juice Few drops

Method: Line a thick- bottomed, non-stick pan with olive oil and heat it. Pan grill the vegetables on medium low heat till the skin is scorched. Drizzle the herbs over the tawe ki sabzee and serve garnished with green leaves after sprinkling the lemon juice and salt, if using.

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