Cauliflower Gajjar ni Subji | Cauliflower Carrot and Potato Stew
A mixed vegetable stew that is interchangeable with other root vegetables if preferred. Add parsnips, pumpkin, or sweet potatoes if desired, but the main flavour of this recipe comes from the mustard seed and curry patta tarko—a deliciously infused oil that is gently heated. Not to be confused with the traditional Parsi lagun nu Ishtu. Eaten with fresh warm rotlis, this dish is complemented by a lemon and date chutney on page xxx or the delicious tomato chutney on page xxx.
In a pan heat……
3 tbsp of oil
Fry till light brown, 2 medium sized finely chopped onions
Add to this pan and cook
for a minute, constantly stirring,
2 sprigs of curry leaves
1 tsp mustard seeds
1 ½ tsp garlic
1 ½ tsp tsp ginger
3 green chillies
1 ½ tsp cumin powder
¼ tsp turmeric powder
1 tsp red chillie powder
1 tsp salt
pinch of brown sugar
Add in and mix well, cover
and cook till almost done
3 medium finely cut
2 medium potatoes in cubes
1 cup water
small florets of 1 small
4 green onions cut into 2 “
2 carrots in cubes
Cook for another 10 minutes
after adding a good handful of chopped fresh coriander leaves.
There should be no water
remaining and all of the vegetables should be cooked through.
Alternatively prepare a tarko seperately in a teaspoon of oil, with the mustard seeds and curry leaves and add it at the end.
Remove the green leaves from the cauliflower head but save the hard base
since it contains more healthy nutrients than the remainder of the veggie.
Cut it into smaller pieces to ensure consistent cooking. Maintain the crispness of the cauliflower. This preserves both the flavour and the nutrition.
A cupful of fresh green peas will add sweetness and colour to this recipe.
To make it creamy, substitute 1 cup of light coconut milk for the water.
If you don't like it spicy, cut the chillies in half.
The Art of Parsi Cooking; reviving an ancient cuisine and The World of Parsi Cooking Food Across Borders.
Photo credit Niloufer Mavalvala