Mixed Vegetable Subji
Excerpted with permission from Ayurvedic Cooking for Self-Healing
by Usha and Vasant Lad, B.A.M.S., M.A.Sc.
A great way to use the last of the summer vegetables from your garden. This subji has tridoshic energetics. It balances agni and is laxative. A good food for bones and joints.
4 cups cut vegetables (green pepper, green beans, zucchini, yellow squash, etc.)
2 Tbs. ghee or safflower oil
1/2 tsp. cumin seeds
1/2 tsp. black mustard seeds
1/4 tsp. ajwan seeds
1/2 tsp. masala powder or cayenne
1/4 tsp. turmeric
1 pinch hing (asafoetida)
1/2 tsp. salt
Wash, trim and cut the vegetables into bite-sized pieces. Try cutting each vegetable into a different shape for a nice visual effect.
Heat a deep frying pan on medium heat and add the oil or ghee, then the cumin seeds, mustard seeds, ajwan and hing.
When the seeds pop, add the masala or cayenne and turmeric. Stir briefly, then put in the vegetables and salt. Stir to coat them thoroughly with the spices.
Turn down the heat to low and cover. Stir after 5 minutes.
Continue cooking on low for another 15 minutes or until the vegetables are just tender.