Subzi Jhingni is also known as Nenua With Chana (Black Gram). It is a east Indian recipe and popular in Bihar and Jharkhand. Enriched with nutrition of black grams Subzi Jhingni is nutritious enough. It take only 15 minutes to prepare it and tastes great with chapatis. Here is the method of preparation
- 1.5 cup: Chana (black gram) (soaked in water overnight)
- 1 kg: Jhingni/ Nenua (Peeled)
- 1 large : Onion (chopped finely lengthwise)
- 2 pinch: Khaane wala soda (Sodium Bicarbonate) (optional)
- 1/2 tsp: Jeera
- 2 no: Tejpatta (Bay leaves)
- 2 no: Dried red chilly
- Powdered Masala:
- 1tsp: Haldi powder
- 1 tsp: Dhania powder
- 1/2 tsp: Jeera powder
- 1tsp: Red Chilly powder
- Salt to taste
- Pressure cook the chana with khaane wala soda and 1 tsp salt in 1.5 litre water for 5 minutes ( suit to your pressure cooker timings) or till the chana gets a little tender but its shape is intact. It must not get so tender that it breaks. Drain out the chana.
- Heat the 4 tbsp oil in the karaahi, and put jeera, tejpatta into it.
- When the jeera begins to splutter, add onion and saute for sometime over medium flame till onion gets transparent and pinkish.
- Add all the powdered masalas. Saute for 2 minutes. Add the jhingni, chana, and salt.
- Saute everything for 5 minutes then cook it covered on low flame till Jhingni gets tender.
- Put off the flame and serve the subzi with chapaatis or rice-daal-papad-desi ghee.