Known as Jhangarua in my family. A favourite breakfast subzi with paratha or puri, especially during winter when all the new vegetables are available in Patna. The main vegetables in this subzi are aloo (potatoes), baigan (eggplant), and tomatoes. You can add any other vegetables you like in small quantity.
For 4 Person(s)
- 6 medium potatoes
- 1 large eggplant (baigan or brinjal)
- 1 small white radish
- 1 medium carrot
- 4 small cauliflower florets
- 2 large tomatoes
- 0.5 cup(s) cleaned and chopped fresh dill
- 3 tablespoon(s) cooking oil
- 1 teaspoon(s) heeng (asafetida) powder or pea size piece of whole heeng
- 3 teaspoon(s) panch-phoren (equal mix of cumin, fenugreek, raii, saunf and mangrella seeds)
- 3 Whole dry red chili
- 2 Cloves garlic, finely chopped
- 0.5 inch piece of ginger, finely chopped
- 1 teaspoon(s) turmeric powder
- 1 teaspoon(s) red chili powder
- 2 tablespoon(s) lemon juice or 1 tsp amchur powder
- 1 teaspoon(s) salt, or as desired
- 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.
- 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.