• 1 small cauliflower, divided into small florets (1-inch)
  • 1-½ cups carrots, peeled and thinly sliced (1/4-inch)
  • 1-½ cups zucchini, thinly sliced (1/4-inch)
  • 4 teaspoons vegetable oil
  • a pinch of asafetida
  • ½ teaspoon cumin seeds
  • 1 teaspoon fresh ginger, chopped
  • ¼ teaspoon turmeric
  • teaspoons salt
  • ½ teaspoon cayenne pepper (optional)
  • 1 tablespoon coriander powder
  • ½ teaspoon mango powder
  • ¾ teaspoons garam masala
  • 1 tablespoon fresh coriander, finely chopped (cilantro)


Wash and drain cauliflower, carrots and zucchini. Set aside.

Heat 1 tsp oil in a heavy, nonstick skillet over medium high heat. Add asafetida and cumin seeds and cook for a few seconds until seeds are golden brown.

Add vegetables and stir. Add ginger, turmeric, salt and cayenne pepper. Stir thoroughly.

Heat through, cover with a lid and reduce heat. Simmer for 8ñ10 minutes. Open 1ñ2 times to stir the vegetables. Cook until vegetables are tender but firm.

Sprinkle with coriander powder, mango powder and garam masala. Stir carefully in a lifting and turning fashion so as not to mash the vegetables.

Add the remaining 3 teaspoons of oil around the sides of the pan, allowing the oil to get to the bottom of the pan. All the liquid from the vegetables should be evaporated; if not, increase heat to evaporate it. Fry for 3ñ5 minutes, stirring once or twice in the same lifting and turning fashion. (This final roasting or frying in the oil brings out the true flavor of this dish.)

Transfer to a serving platter. Garnish with fresh coriander.


Gobhi gajar ki subji Cauliflower mixed vegetables

This is one of my family's favorite vegetable. It is colorful and has a nice blend of flavors. Cauliflower is typically fried or cooked in a fair amount of oil, but I add the oil at the end, to bring a similar flavor with a fraction of the fat.

Side Dishes, Vegetable, Vegetarian
MacGourmet downloadCauliflower Mixed Vegetables. To import, drag image to your MacGourmet recipe box.