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Examples
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The way any subji looks is as important as it tastes, methinks and you hv definitely accomplished it.
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Hi,I am from South Gujarat and it was mouth watering for me when I saw your recipe about 'chokha na rotla,However we eat usally along with Mango pulp(Keri no ras) or sometimes with some subji(shaak)that made with gravy..mmm..very delicious.
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Didn't know if you know one more variation of making patra.would be not able to describe whole recipe but you can ask them if they used to make 'Telpanivala Patra'Patra recipe will have some oil and some gravy allover and you can even eat with roti like our regular subji.let me know on your blog.thanks.
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After hunting around for inspiration I settled on papad ki subji.
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Nupur: I,too, kept thinking about this subji for a long time before actually making it.
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It's a very different take on the aloo subji we make regularly.
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Going by the many versions I found for making this subji there didn't seem to be a right or a wrong way to make it.
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I like this subji too, but like in your comment here, I wasn't using jaggery in it.
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After hunting around for inspiration I settled on papad ki subji.
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Going by the many versions I found for making this subji there didn't seem to be a right or a wrong way to make it.
madmouth commented on the word subji
an interesting romanization of what I have heretofore seen as sabzi
December 4, 2009