I really love this Bengali subji, but for some, the cardamon included may be an acquired taste.
- 1 bunch chopped broccoli, washed and steamed
- 1 cup fresh peas, rinsed and steamed
- 8 blended plum tomatoes
- 1/4 t mustard seeds
- 1 t cumin seeds
- 1 T grated ginger root
- 1/4 t hing
- 1 t mixture of equal parts turmeric, ground cardamom and ground cinnamon
- 4 T ghee
PREPARATION
- Chaunce in hot ghee the mustard seeds and cumin seeds and ginger until the ginger browns and mustard seeds pop.
- Add hing until the smell comes out. Add the mixture of turmeric, cardamom and cinnamon, followed immediately with the blended tomatoes.
- Cook until tomato thickens a bit. Add the steamed vegies.
Offer to Krishna with freshly cooked rice and or puris.