Prabhupada's Classic Mixed Sabji

Ingredients

• 1 medium eggplant , cut into 1-inch cubes
• 2 potato , medium, peeled and cut into 1-inch cubes
• 1 cup pumpkin , butternut or yellow pumpkin, cubed
• 3 tbsp ghee
• 1 tsp panch phoron , equal parts cumin, fennel, fenugreek, black mustard, and kalonji
• 2 dry red chili , broken in half
• 1 tbsp ginger , finely grated
• 1/2 tsp turmeric powder
• 1/4 cup water
• 1 tsp salt

Preparation

1. 1

   Heat the ghee in a heavy-bottomed pot over medium heat.

2. 2

   Add the panch phoron seeds and dried red chilies; fry until the seeds crackle and release their fragrance.

3. 3

   Add the grated ginger, potato cubes, and cubed winter squash; sauté for 5 minutes until lightly browned.

4. 4

   Add the cubed eggplant, turmeric powder, salt, and 1/4 cup of water.

5. 5

   Gently turn the vegetables once with a large spoon to coat them in the seasoned ghee.

6. 6

   Cover the pot tightly with a secure lid and lower the flame to minimum.

7. 7

   Cook undisturbed for 20 minutes without stirring, letting the vegetables steam and caramelize in their own natural juices.

8. 8

   Remove the lid; check that the potatoes are tender and the eggplant is melt-in-the-mouth soft.

9. 9

   Gently fold once from the bottom to combine, taking care not to crush the vegetable chunks.

10. 10

    Rest for 5 minutes before serving with hot pooris or chapatis.

In the tradition

Sources & further reading

• ◆ Gaudiya Math Culinary Heritage (Srila Prabhupada's Daily Deity Kitchen Recipes)
• ◆ Great Vegetarian Dishes , Kurma Dasa (Page 74, Classic Mixed Vegetable Sabji)

Classical citations mark where a tradition is drawn on; modern books are shared as further reading, not as prescriptions.