Wednesday, February 2, 2011

Sweet and Sour

Sweet and Sour Subji

6 oz (175 g) tamarind
2 tablespoon ghee
1 teaspoon cumin seeds
2 tablespoon grated fresh ginger
2 green chillies, sliced
1/2 teaspoon ground black pepper
1/4 teaspoon asafoetida
1 1/4 cups (275 ml) whey
2/3 cup (100 g) brown sugar
1 pineapple, trimmed and cubed
3 carrots, sliced
2 teaspoon mango powder
2 teaspoon paprika
2 teaspoon ground coriander
10 oz (275 g) pressed paneer, cubed –OR- TVP
3 zucchinis, cubed
4 tomatoes, quartered
3 stalks celery, diced
3 teaspoon salt
3 green plantains, sliced

Heat the ghee in a large saucepan and fry the cumin seeds, then the grated ginger and green chillies. Next toss in the ground pepper and the asafoetida and fry for a few seconds more. Then pour the whey into the masala and simmer for a moment. Add the tamarind juice, brown sugar, pineapple chunks, sliced carrots, mango powder, paprika, and ground coriander. Allow to boil and thicken, stirring occasionally to prevent scorching. Meanwhile, deep-fry the paneer cubes until light brown and set them aside.
Add the zucchini and celery to the masala, cover the pan, and cook until barely tender. Then add the fried paneer cubes, tomatoes, and salt. Stir well. If you are using sliced green plantains, add them at this point. If you are using fried potatoes, add them after the paneer cubes have soaked up some of the sauce and become juicy. Cover the pan, and cook until all the ingredients are tender.

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