Mixed Vegetable Recipe (Subji)

Mixed Vegetable Subji is a versatile and flavorful dish made with a variety of fresh vegetables, tempered with aromatic spices. This dish is perfect for those who follow a sattvic diet, free from onions and garlic, making it suitable for offering to Krishna.

Delicious bowl of Hare Krishna mixed vegetables in an offering bowl, garnished with fresh coriander leaf.

Prepared with love and devotion, Mixed Vegetable Subji is a beloved dish among devotees and a delightful addition to any meal.

General Spicing Process for Indian Dishes

When cooking most Indian dishes, you can follow a general spicing process to achieve delicious flavors:

  1. Whole Spices: Begin by cooking whole spices in oil for a minute or so until they become light brown or start sputtering (e.g., cumin seeds, mustard seeds, aniseed, etc.).
  2. Cooling the Heat: Add something to cool the heat and prevent the spices from burning, such as ginger chili paste or diced tomatoes.
  3. Triad of Powders: Add the triad of powders in about equal portions – salt, turmeric, and red chili powder.
  4. Enhancers: Include powdered cumin and powdered coriander seed in equal portions (usually slightly more than the triad).
  5. Toppers: Layer the flavors further with garam masala, kasoori methi, amchur powder, chat masala, channa masala, etc.
  6. Brightener: Optionally, add a brightener (typically an acid) like lemon or lime juice or zest.
  7. Enricher: To make the dish richer, consider adding heavy whipping cream, sour cream, milk, coconut milk, or butter.
  8. Sweetener: Sweeten the dish slightly or more by adding jaggery, sugar, molasses, or brown sugar.

This general protocol can help you prepare any Indian-style dish if you don’t have a recipe handy. We recommend that every cook taste each spice to become familiar with its flavor and recognize which spices cause those flavors. This can greatly help a Hare Krishna cook when preparing food for Krishna and His devotees. Remembering to add the triad (salt, turmeric, red chili powder) in near equal proportions can produce tasty Indian preparations.

The following recipe is a good one to remember when asked to cook a vegetable preparation for Krishna. It can be modified based on the vegetables you have available.

Serving Suggestions

Mixed Vegetable Subji can be enjoyed in various ways:

  • With Rice: Serve Mixed Vegetable Subji with plain basmati rice or jeera rice for a complete and satisfying meal.
  • With Bread: Pair with roti, naan, or chapati for a delightful combination.
  • As a Main Dish: Serve as a main dish along with other complementary dishes for a well-rounded meal.
  • With Chutney: Pair with a sweet or spicy chutney to complement the rich flavors.

These serving suggestions make for a balanced and satisfying meal, fostering a sense of community and togetherness when shared with fellow devotees.

History

Mixed Vegetable Subji has a special place in the hearts of devotees. This recipe was developed to create a flavorful and satisfying dish that adheres to the principles of a sattvic diet, free from onions and garlic. Mixed Vegetable Subji is a popular dish in Indian cuisine, and this version, with its emphasis on purity and devotion, has become a staple in many Hare Krishna kitchens.

Bhakti Thought

Mixed Vegetable Subji is more than just a dish; it is an expression of creativity, nourishment, and devotion. By preparing and offering this dish to Krishna, we engage in the sacred practice of bhakti, transforming the act of cooking into a spiritual journey. This dish serves as a reminder that even the simplest of ingredients, when combined with devotion and care, can create something extraordinary. Let this Mixed Vegetable Subji inspire you to cook with a heart full of love and to see each meal as an offering to Krishna, bringing us closer to Him with every bite.

Print

Mixed Vegetable Recipe (Subji)

Mixed Vegetable Subji is a comforting and flavorful dish, inspired by the principles of bhakti yoga. This rich Mixed Vegetable Subji combines wholesome ingredients, creating a harmonious blend that enhances any meal. In the tradition of Gaudiya Vaishnavism, cooking and offering food to Krishna is an act of love and devotion, known as bhakti. Each dish is prepared with care, mindfulness, and a pure heart, making it not just a meal but a spiritual offering.

  • Author: Chandra-Vadana Chaitanya das
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 – 6 1x
  • Category: Main Course
  • Method: Sauté and Simmer
  • Cuisine: Indian
  • Diet: Vegetarian

Ingredients

Scale
  • 2 tsp oil
  • 1/4 tsp yellow asafoetida powder
  • 1 tsp black mustard seeds
  • 1 tsp cumin seeds
  • 1 tbsp ginger, finely grated
  • 1 green chili, chopped
  • 1 medium-sized potato, peeled and cut lengthwise
  • 1 large bell pepper (capsicum), cut lengthwise
  • 2 small carrots, peeled and cut matchstick style
  • 1/2 cabbage, thinly sliced
  • 1/4 tsp turmeric powder
  • 1 tsp ground coriander
  • 1 tsp salt
  • 1 tsp garam masala
  • 2 tbsp chopped fresh coriander leaves

Instructions

  1. Prepare the Tempering:
    • In a large pan, heat the oil over medium heat. Add the mustard seeds and let them splutter.
    • Add the cumin seeds and sauté for a few seconds.
    • Add the yellow asafoetida powder, grated ginger, and chopped green chili. Sauté for about a minute until fragrant.
  2. Add Vegetables:
    • Add the potato, bell pepper, carrots, and cabbage to the pan. Stir well to coat the vegetables with the spices.
  3. Add Spices:
    • Add the turmeric powder, ground coriander, and salt. Mix well.
    • Cover the pan and cook on low heat for about 15-20 minutes, stirring occasionally, until the vegetables are tender.
  4. Finish and Serve:
    • Once the vegetables are cooked, add the garam masala and mix well.
    • Garnish with chopped fresh coriander leaves.
    • Offer to Krishna and serve hot with rice or bread.

Notes

  • Versatility Tip: You can use any combination of vegetables you have on hand, such as cauliflower, peas, beans, zucchini, or spinach. This recipe is very adaptable to whatever fresh vegetables are available.
  • Bright Green Spinach: For a bright green preparation once spinach or other greens are mostly cooked quickly add them to an ice-bath and then add them back to finish cooking. This will create a bright fresh look to these types of veggies.
  • Flavor Tip: Adding a small amount of butter or ghee at the end enhances the richness and flavor of the subji.
  • Ginger Green Chili Paste: You can make a ginger green chili paste and store it in a stainless steel container with a lid to save time having to cut the green chili and ginger every time you prepare a meal. Fresh ginger chili paste is better than store-bought varieties and can last a while in the fridge without having preservatives and coloring agents added.
  • Homemade Spice Powders: You can make your own coriander seed and cumin seed ground powders by dry roasting the seeds in a pan over a flame until they become aromatic, then cooling and grinding them. This will enhance the quality of the prepared offering.

Nutrition

  • Serving Size: 1 cup
  • Calories: 150 kcal
  • Sugar: 5g
  • Sodium: 400mg
  • Fat: 8g
  • Saturated Fat: 1g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 5g
  • Protein: 4g
  • Cholesterol: 0mg

Hare Krishna Maha Mantra