Pack a veggie punch

Pushpesh Pant

After the rich fare that one has treated oneself to during the festive season, more than the palate or heart, it is the stomach that begins to pine for something light. Nothing fits the bill better than chatpati subziyaan, which is our take on an Old Delhi classic, tawe ki subziyaan. All we have done is to lighten the offering and make it easier to prepare at home without any confusing choices from a mind boggling array or complicated marinades. We expect our readers to ground the chaat masala at home, indulging their fancy with a few, but good quality ingredients. You will be amazed at how the vegetables can be individually tasted even when spices are used extensively.

Chatpati Subziyaan

Ingredients

Button mushrooms 200g

Capsicums 2-3 

Peas shelled and boiled 100 g

Paneer (crumbled) 100 g

Green chillies (chopped fine) 2-3

Pomegranate seeds (fresh) 1/4 cup

Potatoes (parboiled, peeled and halved)

Chaat masala (homemade) To taste

Black pepper powder 1 tsp

Oil (preferably mustard) 1/4 cup

Ginger paste 1 tsp 

Tomato purée 1 tbsp

Salt to taste

Method

Hollow out the potatoes with a sharp knife without piercing the shell. Prepare a filling of peas, pomegranate seeds and chopped chillies. Pack the potatoes with this. Core and deseed the capsicum. Pack these with a different filling, of crumbled paneer and dried fruit and nuts for a healthier version! Blanch the mushrooms in boiling water for 30 seconds.  Heat oil in a shallow pan. Stir fry the mushrooms briskly, adding the tomato purée with ginger paste. Remove before they release moisture. Now put in the filled capsicums and turn gently to lightly scorch or blister the surface. Repeat the process with potatoes. Assemble the veggies on a flat platter. Sprinkle chaat masala and black pepper powder over these and garnish with onion rings and a wedge of lime. 

You can substitute tomatoes for capsicums and make a filling of boiled or steamed seasonable vegetables, as you prefer. Enjoy!