Print

Mixed Vegetable Recipe (Subji)

Bowl of mixed vegetables without onion or garlic, Hare Krishna mixed veg recipe.
Print Recipe

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.

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

Find it online: https://harekrishnarecipes.com/recipes/main-course/mixed-vegetable-recipe/