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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.

    Chokha na Rotla - Rice Flatbread

  • The way any subji looks is as important as it tastes, methinks and you hv definitely accomplished it.

    Baked Acorn Squash Koftas in a Tomato Garlic Cream Sauce

  • 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.

    Patrode -1

  • It's a very different take on the aloo subji we make regularly.

    Til ko Aloo

  • 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.

    Papad Ki Subji

  • Nupur: I,too, kept thinking about this subji for a long time before actually making it.

    Papad Ki Subji

  • After hunting around for inspiration I settled on papad ki subji.

    Papad Ki Subji

  • I like this subji too, but like in your comment here, I wasn't using jaggery in it.

    Marcha Bataka nu Shaak

  • That sure looks like a winner subji, with both great ingredients!

    Gajar Methi ki subzi

  • Nice subji.. i used to like alu mutter gobi together..

    Gobhi Mutter - Try something Indian


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  • an interesting romanization of what I have heretofore seen as sabzi

    December 4, 2009