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Mixed Vegetable Subzi

Ingredients
  Tomato 2 Cup (32 tbs), chopped
  Eggplant 2 Cup (32 tbs), chopped
  Cauliflower 1 1⁄2 Cup (24 tbs)
  Fresh tender snap peas 1 Cup (16 tbs)
  Fresh green peas 1 Cup (16 tbs)
  Sweet potato 1 Cup (16 tbs), steamed and frozen
  Purple yam 1 Cup (16 tbs)
  Green garlic 1 Tablespoon, finely chopped
  Oil 3 Tablespoon
  Ghee 1 Tablespoon
  Mustard seeds 1 Teaspoon
  Carom seeds 1 Teaspoon
  Cumin seeds 1 Teaspoon
  Turmeric powder 1⁄2 Teaspoon
  Asafoetida 1 Pinch
  Ginger paste 1 Teaspoon
  Garlic paste 1 Teaspoon
  Green chili paste 1 Teaspoon
  Sesame seeds 1⁄2 Tablespoon
  Peanut 1⁄2 Tablespoon, ground
  Coriander and cumin powder 1 Tablespoon
  Red chili powder 1 Teaspoon
Directions

MAKING
1. In a pressure cooker pot heat oil and temper mustard seeds, cumin seeds, carom seeds, turmeric powder and asafoetida.
2. Add and cook tomatoes completely with cover along with little water and salt to taste.
3. Stir in ginger paste, garlic paste and green chili paste.
4. Add eggplant, cauliflower, snap peas and green peas and cook till all vegetables are nice and tender.
5. Add sesame seeds, ground peanuts, coriander and cumin powder, red chili powder and garam masala.
6. Add cilantro and green garlic reserving a little for garnish making sure there is enough water for the curry to not stick to the bottom of the pan.
7. Add coconut, purple yam and sweet potato.
8. Add sugar to taste if desired and mix.
9. Once done, turn off the stove and add into a serving dish.

SERVING
10. Garnish with the reserved cilantro and green chilies and serve with rotis or rice.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Preparation Time: 
40 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
4
Subtitle: 
Curry with Seasonal Vegetables

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