Fresh Veggie Subji
from Chef Prakash at Annapurna
Ingredients:
- 4 cups fresh veggies (zucchini, squash, carrots, green beans, fava beans, and corn were used on this day)
- 2 tablespoon ghee or rice bran oil
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 1/2 cup shredded coconut
- 3 teaspoon garam masala
- 1 1/2 teaspoon turmeric
- 1 pinch hing
- 1 inch fresh ginger
- 5 curry leaves
- 1/4 teaspoon salt
Preparation:
- Wash, trim, and cut the vegetables into bite-sized pieces.
- Heat a deep frying pan on medium heat and add the oil (or ghee).
- Add the cumin seeds and mustard seeds and let them heat until they pop.
- Add the coconut, garam masala, turmeric, hing, ginger, and curry leaves. Stir briefly.
- Add the vegetables and salt. Stir to coat them thoroughly with the spices and oil (or ghee).
- Turn down the heat to low and cover for 5 minutes.
- Stir and promptly replace lid
- Continue cooking on low for another 15 minutes or until the vegetables are just tender.
