Ingredients for Ayurvedic Mixed Vegetable Subji

Four cups of vegetables (green pepper, green beans, cabbage, cauliflower, boiled potato any other vegetable)

Two tablespoonful of ghee

Half teaspoon of cumin seeds

Half teaspoon of black mustard seeds

One-fourth teaspoon of ajwan seeds

Half teaspoon of masala powder

One-fourth teaspoon of turmeric

A pinch of hing

One-fourth teaspoon of salt

Method of preparing Ayurvedic Mixed Vegetable Subji
Wash and cut all the vegetables in small pieces. Cut all the vegetables, in different shapes for a colourful presentation. Heat a deep frying pan on medium flame; add oil, ghee, cumin seeds, mustard seeds, ajwan and hing. When the seeds pop, add the masala powder and the turmeric. Stir for some time, and then put in the vegetables and the salt. Stir so that the masala forms a coat on the vegetables. Lower the heat and cover and for five minutes. Continue cooking for another fifteen minutes, until the vegetables soften and mixed well with each other. It is ideal for eating with chapatti, paratha or rice.
The mixed vegetable subji is tridoshic and therefore it is good for all body constitutions. It makes a person energetic and free from diseases. It balances the agni in the body that is digestive fire and works as a laxative. It is good for eyesight and also for bones and joints.