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Table of Fasts Recipes

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I would like to add this section on some vegetables, which although, are not ‘universally’ accepted, but have been included over the years by many people.

As people get older and have restricted diets, the need is felt to reduce the starch intake of food and switch to something that is healthier and easier to digest. So if you feel the same way, go right ahead and try these!

JHATPAT PAALAK

Paalak (spinach), washed and chopped fine ¾ kg
Ghee (clarified butter) 2 tbsp. (30 gms)
Laung (cloves) 4
Sabut kali mirch (peppercorns) 6
Jaiphal (nutmeg) scraped ¼ tsp.
Sendha namak (rock salt) 1 ½ tsp.
Sugar 1 tsp.
Malai (fresh cream) 2 tbsp.

  1. Heat the ghee; add laung, kali mirch and jaiphal, followed by paalak.
  2. Turn around a few times, add salt and sugar and continue to cook over high flame, till the paalak is tender and the liquids have dried up takes about 20 minutes.
  3. Serve hot garnished with malai.

HARI TORI

Torai (snake gourd), ridged or smooth 750gms
Ghee (clarified butter) 2 tbsp. (30 gms)
Jeera (cumin seed) 1 tsp.
Ginger, finely chopped 1 tsp.
Chilli powder ½ tsp.
Dhania (coriander) powder 2 tsp.
Sendha namak (rock salt) 1 ½ tsp.
Sugar ½ tsp.
Green chillies, cut lengthwise, for garnish

  1. Peel and cube torai, throwing away any hard seeds and place in water until ready to use.
  2. Heat ghee and add jeera, followed by ginger and sauté till slightly discolored. Add torai and stir-fry over high flame till it looks glossy.
  3. Add chilli powder, dhania powder, salt and sugar, mix well and cook over low flame until tender, stirring a few times to avoid scorching.
  4. Serve hot garnished with green chillies.

GHIYA-GHIRONJI KI DAAL

Chironji (sunflower seeds) soaked in water for 2 hours 1 cup (125 gms)
Ghee (clarified butter) 2 tbsp.
Jeera (cumin seeds) 1 tsp
Choti elaichi (green cardamoms) 2-3
Sabut kali mirch (peppercorns) 4
Ginger, chopped fine 1 tbsp.
Hari mirch split 2
Dhania (coriander) powder 1 tbsp.
Sendha namak (rock salt) 2 tsp (or to taste)
Chilli powder ½ tsp
Dahi (yoghurt) 2 tbsp.
Ghiya (bottle gourd), peeled and cubed 2 cups (500 gms)
Hara dhania to garnish

  1. Prepare the daal as in Chironji ki Daal recipe
  2. Add the ghiya along with water and cook until tender.
  3. Serve hot garnished with hara dhania.

GHIYA KE KOFTE

Makes about 15 koftas which are put in gravy

For the koftas:

Ghiya (bottle gourd), peeled and grated 4 cups (500 gms)
Ginger paste ½ tsp
Sendha namak (rock salt) ½ tsp
Kali mirch, pissi (black pepper powder) ¼ tsp
Singhare ka atta (waterchestnut flour) 2 tbsp.
Oil for deep-frying

For the gravy:

Ghee (clarified butter) 2 tbsp.
Jeera (cumin seeds) 1 tsp
Ginger, finely chopped 1 tsp
Dahi (yoghurt), beaten smooth 1/4cup (50 gms)
Khus-khus (poppy seeds) soaked in milk for ½ hour ¼ cup
Dhania (coriander) powder 1 ½ tsp
Sendha namak (rock salt) 1 ½ tsp
Chilli powder ¼ tsp
Hara dhania (green coriander), chopped for garnishing

  1. Squeeze water out of the ghiya; mix in salt, ginger and black pepper. Sauté over high flame, to dry up excess liquid and leave to cool.
  2. Add singhare ka atta, mix well and shape into walnut sized balls.
  3. Deep-fry koftas to a golden brown over high flame and keep aside.
  4. Heat ghee; add jeera followed by ginger and sauté to a light brown.
  5. Grind the khus-khus into a paste. Add dhania powder, salt and chilli powder and sauté till oil separates.
  6. Add 2-3 cups water and bring to a boil, then simmer for about 10 minutes. Add koftas and dahi, simmer for another 2 minutes, and serve hot, garnished with hara dhania.

Most of the Vrats have the same diet, basically no salt and no cereal. So it is really phalahaar that works.

Here is a table, a sort of a brief overview as to which fast is for which day of the week and the meal chart to be followed. Please note that all of these are subject to change, to suit the traditions followed in your home.

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