Ingredients (use vegan versions):
- 1 eggplant
- 1 green pepper
- 3-4 tomatoes; exact amount not critical
- favorite saute oil (canola, olive suggested)
- 2 teaspoon black vegan mustard seed; yellow if nothing else
- 1/2 teaspoon cumin (powder)
- 1/4 to 1/2 teaspoon cayenne
- 1 teaspoon turmeric
- 1 teaspoon asafoetida or 1 clove minced
- salt to taste
Directions:
Wash and cube vegetables. Seed and core the green pepper and remove core from tomatoes. Heat the oil (med-high) and add the mustard seeds. COVER the pot, heat til the seeds all pop. Don't use any more heat than you need to so you don't get sprayed with hot oil! Next stir in the cumin, turmeric and asafoetida (or garlic). Saute a min. or 2. Add the chopped green pepper, saute another 2 min. or so. Reduce heat to med; add the eggplant and stir often to prevent sticking. Lower heat if necessary. and cook until tender but not mushy. Add tomatoes, cayenne, and salt. Continue to cook til all the ingredients are well-mixed. You may cook this down to make it very thick, like a sauce. Shorter cooking time means more liquid. Serve over rice; or dip chapati into the thick version. A subji is vegetables cooked with spices. There are many variations and I thank my Indian friends for their assistance in teaching the wonderful methods, seasonings, etc.
ethnic
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