Recognized as one of the leading Ayurveda Schools and Ayurvedic Health Spas outside of India.
Recognized as one of the leading Ayurveda Schools and Ayurvedic Health Spas outside of India.

Cauliflower and Potato Subji

from Ayurveda Today, Volume 11, Number 2, Fall 1998

Serves 4

Once the veggies are chopped, this dish comes together pretty quickly and is a bit of twist on delicious comfort food.

Doshic Notes
Vata - Pitta - Kapha -

Ingredients
Cauliflower and Potato Subji

4 cups cauliflower and potato, mixed
1 medium-sized tomato, chopped
1 1/2 inch piece of fresh ginger, peeled and diced fine
2 Tbs unsweetened, shredded coconut
1/4 cup fresh cilantro leaves, chopped
1/2 cup water
5 curry leaves, fresh or dried
3 Tbs safflower oil
1 tsp black mustard seeds
1/2 tsp cumin seeds
1 pinch asafoetida (hing)
1/2 tsp masala powder
1/4 tsp turmeric
1/4 tsp salt
4 cups water

Preparation

Wash the vegetables. Peel the potatoes. Cut the vegetables into bite-sized pieces.

Put the ginger, coconut, cilantro, and 1/2 cup water in a blender and mix until liquefied. Set aside.

Heat a deep frying pan on medium and add the oil, cumin seeds, mustard seeds, and hing. Stir until the seeds pop. Then add the blended mixture, masala powder, turmeric, and salt.

Brown slightly and add the cauliflower, potato, and tomato. Stir until all ingredients are mixed.

Pour in the 4 cups of water, cover and cook until just soft.

Should be eaten in moderation by vata. The mustard seeds, hing, and turmeric help take away the rough qualities of cauliflower.