Seasonal veg Subji offers a modern take on classic dishes through its multi-colour incredibly appetizing assortment of vegetables in one meal. It is a highly aromatic high in fiber incredibly delicious, healthy and all-time favourite reinvented traditional meal made with the tried and true plates, most Indians grew up with.
Seasonal veg Subji is made with different combinations of vegetables cooked with herbs and multiple variants of curry flavours. Restaurants in India serve it either as a dry veggie with a lesser amount of curry or use a thick nutty spicy coloured creamy tomato sauce to deliver a curried version.
Basic information
The traditional Indian thali represents the significance of nutritionally balanced foods. Earlier many different varieties of vegetables were prepared for one thali meal, where each vegetable had a unique flavour and texture, and the method of preparation was based on Ayurvedic rules ( that mentions several do’s and don't - the ideal ways for cooking vegetables in kitchen.
In the olden days, the vegetables were cooked on low heat in mud pots and it took many hours to cook one-time meal. Now-a-days recipes like Seasonal veg Subji or mix vegetables are prepared in pans or pressure cooker, in a manner to get a quick flavoursome substitute.
Indian Restaurants and local dhabas offer a wide range of Indian mixed vegetable dishes. There is considerable flexibility in choosing the vegetables to be added.
The restaurant version of Seasonal veg Subji is mostly heavy, creamy, spicy and colourful variant of the dish. It uses a combination of steamed vegetables like capsicum, cauliflower, French beans, peas, carrots sautéed in oil with onion and ginger garlic paste, served with hot cream curry.
Traditional Indian spices such as cumin seeds, turmeric, chilli powder, mustard seeds, fenugreek, and the authentic spice asafetida are usually combined to give the dish an intense, aromatic flavour.
Incredibly healthy Homemade Seasonal veg Subji can be made with different types of available seasonal vegetables (subji), cut into equal size pieces and sauteed in turmeric, coriander, garam masala and flavoured onion-tomato gravy. One can make it into a dry variant to eat with pilau rice or as a side dish. In addition, it can be made into a creamy vegetarian curry version with thick creamy tomato curries.
Tiffin dish seasonal veg subji offers multiple tastes in one serving and is often taken alongside Indian chapati (or roti). It even goes well with pilau rice, or jeera rice and other veg or meat dishes.