Mixed Vegetable Subji
This is a very healthy vegetable medley which complements a dish of rotis or parathas. I added in some peas for the extra fiber boost. I haven't used onions or garlic in this gravy. Go ahead and add them for extra flavor.
This dish comes brimming with the goodness of steamed radishes, turnips, carrots and peas. Once you add in the juicy tomatoes, and the crunchy cauliflower florets, your taste buds will say wow!!!
Let's proceed to the recipe
Ingredients
Cauliflower florets- 2 cups
Radishes- 1/2 cup (cubed)
Turnips-1/2 cup (cubed)
Carrots-1/4 cup (cubed)
Frozen Peas- a handful
Tomatoes-1/2 cup (finely chopped)
Chilli powder- 2 tsps
Garam masala- 1 tsp
Salt- to taste
Oil- 3 tsps
Notes
Keep the washed cauliflower florets immersed, for 7-10 minutes, in a pot of hot water to which a pinch of salt and turmeric powder has been added. This is to disinfect the florets. Drain the florets, and keep it ready for use in the subji
Ingredients for seasoning
Cumin seeds- 1 tsp
Fennel seeds- 1tsp
Preparation
In a steamer/cooker, steam the cubed radishes, turnips and carrots. The vegetables need to be fork tender, yet still holding its shape. Keep the steamed veggies ready for use.
In a kadai, heat oil. Add the cumin and the fennel seeds. Once it starts crackling, add the chopped tomatoes. Saute for a couple of minutes, until the tomatoes turn mushy. Add salt and chilli powder. Add the frozen peas, steamed radishes, turnips, carrots, and the cauliflower florets. Stir well so that all the veggies get coated evenly with the chilli powder. Add a cup of water, and cook covered for 5 minutes. Add 1 tsp of garam masala powder, and stir well again.
The key to switching off the flame, is when the veggies are soft, but still firm with a slight crunch.
Overcooking will get the steamed veggies and the blanched cauliflower florets mushy.
Once done, transfer to a serving bowl. Enjoy this healthy vegetable medley piping hot with rotis or parathas!!!
Notes
1. Using garam masala is optional.
2. I used frozen peas in this recipe. If using fresh peas, pressure cook it separately, before adding in the subji.
3. The dry version of this gravy would make for a good combination with rice.
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| Mixed Vegetable Subji |
This is a very healthy vegetable medley which complements a dish of rotis or parathas. I added in some peas for the extra fiber boost. I haven't used onions or garlic in this gravy. Go ahead and add them for extra flavor.
This dish comes brimming with the goodness of steamed radishes, turnips, carrots and peas. Once you add in the juicy tomatoes, and the crunchy cauliflower florets, your taste buds will say wow!!!
Let's proceed to the recipe
Ingredients
Cauliflower florets- 2 cups
Radishes- 1/2 cup (cubed)
Turnips-1/2 cup (cubed)
Carrots-1/4 cup (cubed)
Frozen Peas- a handful
Tomatoes-1/2 cup (finely chopped)
Chilli powder- 2 tsps
Garam masala- 1 tsp
Salt- to taste
Oil- 3 tsps
Notes
Keep the washed cauliflower florets immersed, for 7-10 minutes, in a pot of hot water to which a pinch of salt and turmeric powder has been added. This is to disinfect the florets. Drain the florets, and keep it ready for use in the subji
Ingredients for seasoning
Cumin seeds- 1 tsp
Fennel seeds- 1tsp
Preparation
In a steamer/cooker, steam the cubed radishes, turnips and carrots. The vegetables need to be fork tender, yet still holding its shape. Keep the steamed veggies ready for use.
In a kadai, heat oil. Add the cumin and the fennel seeds. Once it starts crackling, add the chopped tomatoes. Saute for a couple of minutes, until the tomatoes turn mushy. Add salt and chilli powder. Add the frozen peas, steamed radishes, turnips, carrots, and the cauliflower florets. Stir well so that all the veggies get coated evenly with the chilli powder. Add a cup of water, and cook covered for 5 minutes. Add 1 tsp of garam masala powder, and stir well again.
The key to switching off the flame, is when the veggies are soft, but still firm with a slight crunch.
Overcooking will get the steamed veggies and the blanched cauliflower florets mushy.
Once done, transfer to a serving bowl. Enjoy this healthy vegetable medley piping hot with rotis or parathas!!!
Notes
1. Using garam masala is optional.
2. I used frozen peas in this recipe. If using fresh peas, pressure cook it separately, before adding in the subji.
3. The dry version of this gravy would make for a good combination with rice.
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