Mixed Vegetable Subzi

bhavnaskitchen's picture

Sep. 05, 2012

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
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 373Calories from Fat 162

 % Daily Value*

Total Fat 19 g29.2%

Saturated Fat 4 g20%

Trans Fat 0 g

Cholesterol

Sodium 94 mg3.92%

Total Carbohydrates 45 g15%

Dietary Fiber 13 g52%

Sugars 12 g

Protein 10 g20%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet