Curried Cauliflower, Carrots, Mixed Vegetable 
(Gobhi Gajar Subji)
There are two ways to serve curried dishes; with or without a curry sauce. Curried vegetables without sauce, aka sukhi subji, are cooked in their own juices or in small amounts of water and spices. This vegetable dish is a great side dish to any meal.
1 small cauliflower (3 cups), divided into small florets (1-inch)
1 1/2 cups carrots, peeled and thinly sliced
1 cup green bell pepper, cut into 1/2-inch pieces
5 teaspoon vegetable oil
1 cup onions, diced into ¼-inch pieces
1/2 teaspoon cumin seeds
1 teaspoon fresh ginger, chopped
1/4 teaspoon turmeric
1 teaspoons salt
1/2 teaspoon cayenne pepper (to taste)
1 tablespoon coriander powder
1/2 teaspoon mango powder or 1 tsp lemon juice
3/4 teaspoon garam masala
1 tablespoon chopped cilantro
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Combine cauliflower, carrots and peppers. Set aside.
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Heat 2 teaspoons oil in a heavy, nonstick skillet over medium high heat. Add cumin seeds and cook for a few seconds until seeds are golden brown. Add onions and sauté for 2-3 minutes until translucent.
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Add vegetables and stir. Add ginger, turmeric, ground coriander, salt and cayenne pepper. Stir fry for about 1 minute.
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Cover with a lid, REDUCE heat, and cook for 8–10 minutes until vegetables are tender but firm, stirring 1-2 times to avoid sticking to the bottom.
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Open lid and sprinkle mango powder and garam masala and stir carefully in a lifting and turning fashion.
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Drizzle the remaining oil around the sides of the pan, allowing the oil to get to the bottom of the pan. Stir fry for 3–4 minutes, stirring once or twice in the same lifting and turning fashion. (This final roasting enhances the color and flavor of this dish.)
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Transfer to a serving platter. Garnish with cilantro.
Makes 8 servings (4 cups); Serving size: 1/2 cup
Amount per serving: Calories: 57; Carbohydrate: 5g; Dietary fiber: 2g; Fat: 3g; Saturated fat: 1g; Protein: 1g; Sodium: 310mg
Recipe from: Madhu Gadia, MS, RD, CDE – For more recipes see www.cuisineofindia.com
