Mixed Vegetable Subzi Recipe Video

Summary

Preparation Time40 MinCooking Time30 Min
Ready In1 Hr 10 MinDifficulty LevelMedium
Health IndexHealthyServings4
CuisineCourse
MethodDish
VegetarianMain Ingredient

Ingredients

 Tomato2 Cup (32 tbs), chopped
 Eggplant2 Cup (32 tbs), chopped
 Cauliflower1 1⁄2 Cup (24 tbs)
 Fresh tender snap peas1 Cup (16 tbs)
 Fresh green peas1 Cup (16 tbs)
 Sweet potato1 Cup (16 tbs), steamed and frozen
 Purple yam1 Cup (16 tbs)
 Green garlic1 Tablespoon, finely chopped
 Oil3 Tablespoon
 Ghee1 Tablespoon
 Mustard seeds1 Teaspoon
 Carom seeds1 Teaspoon
 Cumin seeds1 Teaspoon
 Turmeric powder1⁄2 Teaspoon
 Asafoetida1 Pinch
 Ginger paste1 Teaspoon
 Garlic paste1 Teaspoon
 Green chili paste1 Teaspoon
 Sesame seeds1⁄2 Tablespoon
 Peanut1⁄2 Tablespoon, ground
 Coriander and cumin powder1 Tablespoon
 Red chili powder1 Teaspoon

Nutrition Facts

Serving size

Calories 373 Calories from Fat 162

% Daily Value*

Total Fat 19 g28.6%

Saturated Fat 4.2 g21.2%

Trans Fat 0 g

Cholesterol 10.1 mg

Sodium 94.7 mg3.9%

Total Carbohydrates 45 g15%

Dietary Fiber 13.1 g52.3%

Sugars 12.2 g

Protein 10 g20.2%

Vitamin A 153.2% Vitamin C 169.2%

Calcium 13% Iron 27.3%

*Based on a 2000 Calorie diet

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.
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