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Mixed Vegetable Subji

Excerpted with permission from Ayurvedic Cooking for Self-Healing by Usha and Vasant Lad, B.A.M.S., M.A.Sc.

Serves 4 A great way to use the last of the summer vegetables from your garden. This subji has tridoshic energetics. It balances agni and is laxative. A good food for bones and joints. Doshic Notes Tridoshic


4 cups cut vegetables (green pepper, green beans, zucchini, yellow squash, etc.) 2 Tbs. ghee or safflower oil 1/2 tsp. cumin seeds 1/2 tsp. black mustard seeds 1/4 tsp. ajwan seeds 1/2 tsp. masala powder or cayenne 1/4 tsp. turmeric 1 pinch hing (asafoetida) 1/2 tsp. salt


Wash, trim and cut the vegetables into bite-sized pieces. Try cutting each vegetable into a different shape for a nice visual effect. Heat a deep frying pan on medium heat and add the oil or ghee, then the cumin seeds, mustard seeds, ajwan and hing. When the seeds pop, add the masala or cayenne and turmeric. Stir briefly, then put in the vegetables and salt. Stir to coat them thoroughly with the spices. Turn down the heat to low and cover. Stir after 5 minutes. Continue cooking on low for another 15 minutes or until the vegetables are just tender.

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The spiritual journey starts here

Vasant Lad BAM&S, MASc

Vasant Lad BAM&S, MASc

A native of India, he served for three years as Medical Director of the Ayurveda Hospital in Pune, India. He was Professor of Clinical Medicine at the Pune University College of Ayurvedic Medicine for 15 years. He holds a Bachelor’s of Ayurvedic Medicine and Surgery (BAM&S) degree from the University of Pune and a Master’s of Ayurvedic Science (MASc) degree from Tilak Ayurved Mahavidyalaya. The author of numerous books, Vasant Lad is respected throughout the world for his knowledge of Ayurveda.