Subz Jhalfreizi

About Subz Jhalfreizi

Ingredients

• Medium carrot, peeled and diced 1
• Tofu cubes 1 cup
• Medium yellow casicum, diced 1
• Button mushrooms, diced 5 to 6
• Spinach, chopped 1 cup
• Oil 1 tbsp
• Ginger, finely chopped ½ tsp
• Garlic, minced 1 tsp
• Medium onion, diced 1
• Dried red chilli, chopped 1
• Turmeric powder ½ tsp
• Red chilli powder ½ tsp
• Salt to taste
• Medium tomato, seeded and diced 1
• Garam masala powder ½ tsp
• Kidney beans (rajma), boiled 3 tbsps
• Low fat yogurt 3 tbsps
• Fresh coriander leaves, chopped 1 tbsp + to garnish

How to Make Subz Jhalfreizi (Stepwise Photos)

Method

1. Heat oil in a non-stick pan, add ginger and garlic and saute till golden.
2. Add onion, carrot, tofu, yellow capsicum and mushrooms, mix and saute for 3-4 minutes.
3. Add red chilli, turmeric powder, red chilli powder and salt, mix well and saute for 1 minute.
4. Add tomato and saute till tomato softens slightly. Add garam masala powder, spinach, kidney beans and ½ cup water, mix well and cook for 1 minute.
5. Add low fat yogurt, mix well and cook till the mixture is almost dry. Turn off the heat and add coriander leaves and mix well.
6. Transfer into a serving dish, garnish with coriander leaves and serve hot.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps