Subji is an Indian vegetable dish that can be incorporated into various vegetarian meals whether it be a soup or curry. This recipe includes carrots that have a balancing effect on vata and kapha. For pitta, carrots should not be consumed in conjunction with chilli, garlic, mustard seeds and such. This dish is said to have haematopoietic effects, aids thinking and helps with water retention.
4 cups of small carrots
2 garlic cloves, chopped
2 tbsp of unsweetened coconut, shredded
1 handful of coriander, chopped or crushed
1 - 2 small, green chillis, chopped
1 piece of fresh ginger (4 cm), finely chopped
½ cup of water
1 tsp of ghee
½ tsp of black mustard seeds
½ tsp of caraway
½ tsp of salt
1 pinch of asafetida powder
Rinse and shred the carrots.
Mix coriander, chilli, ginger, garlic and coconut with a small amount of water in a mixer until fully blended.
Warm the ghee, mustard seeds, caraway and asafetida powder on low heat in a pot. Once the seeds have slightly split apart and add the liquid blend to the mix. Add salt and let the mixture turn slightly brown.
Add the carrots and leave to cook on medium heat until cooked through while stirring regularly.