Bhurji is a dry stir fry vegetable preparation which is scrambled roughly while cooking so that the vegetables get mushed up together a bit to let the flavors mingle together . A mishmash . It's up to your choice how mashed up you want your vegetables or you want them just lightly bruised to take on the flavors of each other. This one is just like that . Potatoes and broad beans are cooked together on low flame to allow cooking in it's own juices and are lightly thrashed with tomatoes to make a colorful mishmash . Healthy , low fat and no spices at all . Spices are great and i love spicy food but it's not always you want spices to be used in your food , this is for such times. Or when the main course is high on spice and you want a milder side dish.
( two servings as a side dish )
Potato 1 no. ( chopped in small cubes )
sem or broad beans chopped in small bits 150 gm
tomatoes chopped in small cubes 2 nos.
small garlic cloves 4-5 nos. chopped
ginger 1/2 inch piece chopped finely
green chillies 1-2 nos. chopped finely
fenugreek seeds 1/2 tsp (can be replaced with cumin seeds if you don't like bitter fenugreek seeds in the subzi)
asafoetida a pinch
turmeric powder 1 tsp
mustard oil 2 tsp
Heat the oil in a kadai ( i use iron kadai ) , add the fenugreel seeds and wait till fragrant and pink ( take care not to burn them ) . Throw in the chopped ginger-garlic and green chillies and immediately add the chopped potatoes and beans .
If you don't like bitter fenugreek seeds coming in your mouth while eating , you can remove the seeds after heating them in the oil. Just heat the oil with fenugreek seeds , put off the flame and remove all the seeds , the flavor is alredy infused into the oil and it will flavor the stir fry wonderfully , keeping the bitter tidbits away . Or if you don't like fenugreek use cumin or nigella seeds instead ....
Also , a small brinjal can be added to this bhurji along with the potatoes and beans , that makes the dish even more mushy and i like it that way if the beans are of the very soft variety . Some beans are very soft and buttery when cooked but most of the dark green ones can be a bit tough . So with these dark green beans i prefer only tomatoes , the dish is a very traditional chhhaunka ( tempered ) subzi where no spices are used but it's still yummy and can be made hot with chillies if you wish.