Karnataka Vegetable Subzi

Ingredients

• 400 g cauliflower, soaked in hot water for 10 minutes, drained, chopped into small pieces
• 3 tomatoes, medium-sized, chopped into small pieces
• 150 g green peas
• 4 tsp oil
• ½ tsp mustard seeds
• 2 tbsp split Bengal gram (dhuli chana dal)
• 2 tbsp split black gram, skinless (dhuli urad dal)
• ½ tbsp coriander seeds
• 1 tsp cumin seeds
• 3 red chillies
• 1" stick cinnamon
• 3 cloves
• 3 green cardamom pods
• Salt to taste

Method

1. Put the Bengal gram, black gram, coriander seeds, cumin seeds, red chillies, cinnamon, cloves, and cardamom pods in a pan and roast until they turn golden brown in colour. Cool and grind to a powder.
2. Heat the oil in a pan; add the mustard seeds. As they begin to splutter, add the cauliflower, tomatoes, green peas, and salt. Sauté for 2-3 minutes.
3. Add ¼ cup of water, mix well. Cook, covered with a lid, stirring occasionally.
4. Once the cauliflower is cooked, add the prepared powder and stir well. Cook, on low heat, for 1-2 minutes. Mix and serve.

Source note: Adapted from Isha Foundation’s A Taste of Well-Being (Harper Element, 2016).