Learn Bhatia cooking
Kitchen skill 10 of 15
Cooking under a plate of water
Seejairu: inverse steaming
Say it: see-jai-ru
Seejairu is a gentle way to cook vegetables that have little water of their own: potatoes, okra, cauliflower, cabbage, carrots. The vegetables go into a deep pan, and a thali (rimmed plate) holding water sits on top as the lid. The heat cooks them slowly in their own steam, so they cook through without burning or turning soggy.
How to do it
- Do the vaghar in a deep pan (toap), add the vegetables with the turmeric and salt, and mix.
- Turn the flame down low.
- Cover the pan with a thali and pour some water into it.
- Stir now and then. When the vegetables are nearly tender, lift off the thali and add the powdered spices.
- Finish uncovered for a few minutes, or with the pan on a tawa.
You’ll know it’s right when
- The vegetables are tender but whole, not mushy.
- Nothing has caught on the bottom.
Watch out for
- Lifting the thali with bare hands: the water on it is hot. Use a pakkar (tongs) or a cloth.
- Too much stirring: okra breaks up and turns sticky.
Tips
- Dry okra completely before cutting it, so it doesn’t turn sticky.
- Toss chopped okra in a tablespoon of lemon juice before cooking to stop it turning sticky.
Practise it
On the path to learning Bhatia cooking.
