Tuesday, June 26, 2012

Angoor (Grape) di Subzi

Among the many plants we have around our home is an old grape vine in our backyard. During the summer, especially in the months of May and June, our beloved grape vine gives us a lot of yummy fruit. Every time the bunches of grapes start to ripen, we need to spend some time watching over them as wasps, bees, lizards, squirrels, and birds (even peacocks and peahens!) try their best to enjoy them too. 

yummy grapes

house grapes fresh off the vine

Because we end up with more grapes than we can eat (there are only three of us humans plus two canines -- one of which does not eat grapes), we end up giving a lot of them away to neighbors and friends. We eat some, and we make angoor di subzi or grape subzi. We also tend to leave a few bunches for the wasps, bees, lizards, squirrels, and birds :)

Squirrel enjoying some grapes

Lizard enjoying a grape lunch
grapes at the backyard

To make angoor di subzi, I normally wash and pick the grapes of the bunch. 

grapes picked off the bunch, cleaned and washed

As I am picking the grapes off the bunches, I put some mini soya chunks in water (with a pinch of salt) to make it tender. I decided that it is a great idea to add some sliced potatoes together with the soya chunks as they need to be softened too. It's best to add a little more salt at this stage as potatoes tend to require it.

potatoes with the mini soya chunks

mini soya chunks in water

The reason for this is that grapes contain a lot of natural sugars and those sugars will interfere with the cooking of potatoes rendering them tough if they are added to the grapes. It is best to cook the potatoes separately. 

After I have picked the grapes and washed them, it is time to sautee onions in oil (we use mustard oil). Once the onions are browning, add some turmeric powder (haldi).

sauteed onions with haldi powder

The grapes can then be added. Add some as much water as you prefer. You can add a little if you want the subzi to have a little sauce or you can add a few cups if you prefer a "tari" (very soupy).  Add some garam masala, salt, and some red chili powder (more if you like it hot). Let it simmer so the grapes will cook properly. The grapes will become very soft. (This takes as much time as it will take for the soya chunks and the potatoes to cook).

grapes added to sauteed onions

Once the potatoes have cooked and the soya chunks softened and tender, they can be added to the grapes. Tomato puree can be added to make the subzi taste sweet and sour. Allow to simmer for 10 minutes.

The angoor di subzi is ready!

Angoor di Subzi

Posted by: Bames Pabla
Bames Live, Updated at: 11:55 AM