Gajar Gobi Sookha Subzi. (Carrots & Cauliflower sauteed with fennel and spices in a dry subzi.)

This is one of my favourite dry subzis and its very flavourful and extremely tasty. Since it can be made with any combination of vegetables that are available in the pantry this is one of my favourite sides to be had on a rainy day with hot hot rotis.

The main idea here is to keep the cauliflower florettes a little bigger so they dont get mushy and turn in to a mass in the subzi. We want the elements of the vegetables to stay separate and yet combine to attribute to the taste and appeal of the dish.

INGREDIENTS:

1 Medium Sized Onion chopped.

Cauliflower Floretts with a little bit of the stalk. Do not make the florettes too small.

1/2 cup of Sweet Corn.

2 carrots diced in to small pieces.

1 Bay Leaf.

2 Tsp Fennel / Somph / Shahi Jeera.

1 Tsp Jeera.

1 Tsp Swad Garam Masala.

Pinch of Turmeric.

1 Tsp Red Chilli Powder.

Pinch of Nutmeg Powder.

Salt to taste.

Cilantro chopped for garnish.

PREPARATION:

  • Start by setting aside all the whole masalas – Bay Leaf, Somph, and Jeera, as well as the diced onions.
  • In a kadai, add 2 spoons of oil and when ready, add the whole masalas little by little.  Enjoy the aroma of somph frying in the oil.
  • When they are fried, add the diced onions and allow to saute.
  • Meanwhile, pop the florettes of cauliflower in the microwave for 3-4 minutes so they are almost half cooked. Repeat with carrots.
  • When the onions are done, slowly add the cauliflower, carrots, corn and give it a stir.
  • Add the dry powders – turmeric, garam masala, red chilli powder and the nutmeg and give it a quick stir.
  • Since the vegetables have already been cooked in the microwave, it should not take too long in the stove.
  • Stir now and then to enhance uniform cooking.
  • Check to see if the vegetables are cooked and switch off the stove.
  • Garnish with finely chopped cilantro and serve HOT with Aloo Paratha or Phulkas.