Best 2 Subru Uncles Seven Mix Veggies Dish Made For Diwali Dinner Recipes

As Diwali, the festival of lights and celebration, approaches, it's time to explore delectable recipes that add joy and flavor to your dinner table. Among these culinary delights is the renowned "Subru Uncle's Seven Mix Veggies Dish," a dish that has become a beloved tradition in many households. With its vibrant medley of seven vegetables, this dish is not only a feast for the eyes but also a flavorful treat that embodies the essence of Diwali's festive spirit. Dive into this exploration of "Subru Uncle's Seven Mix Veggies Dish," where we'll uncover the secrets behind its popularity and provide a step-by-step guide to help you recreate this culinary masterpiece in your own kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

SUBRU UNCLE'S DELICIOUS S. INDIAN SAMBAR VEG CURRY WE ALL LOVE

Subru Uncle's Delicious S. Indian Sambar Veg Curry We All Love image

This is a family favourite in this household! If I married a South Indian boy, I'd be eating this everyday along with a bowl full of hot rasam and rice! Mmm :-) I learnt to make this today from Subru uncle(he's been cooking for us for the past 13 years!). He's worked in several hotels here in Oman before he joined us. This curry is one he used to make a lot here and in India in the hotels and serve - it ALWAYS got a gold star! I'm so glad I have FINALLY got this down pat! We enjoy this with steaming hot rice for a complete wonderful meal. We take this to a lot of potluck parties and it always gets over quickly! I love having this with Recipe #17933). My house smells wonderful while this is cooking! Hope you enjoy this as much as we do!

Provided by Charishma_Ramchanda

Categories Curries

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 22

Ingredients

4 teaspoons salt
2 1/4 tablespoons sambar garam masala powder (I use the MTR Madras Sambar Masala powder brand, that's the brand I love the best)
1 1/2 tablespoons asafoetida powder (known as "hing" in Hindi)
1 cup yellow lentils, cleaned, washed, soaked in plenty of water and drained (toor dal)
1 1/2 cups peeled washed and diced yams (known as "sooran" in Hindi)
1 small potato, peeled, washed and diced
5 -6 garlic cloves, peeled, washed and slit lengthwise (slit each clove of garlic into 3 parts lengthwise)
1 small carrot, peeled, washed and diced
1/2 cup flat indian beans, washed, ends trimmed and chopped into 1 inch size pieces (commonly called "guavar" in Hindi)
2 large vegetable drumsticks, washed, peeled, ends trimmed and chopped into 2 inch sized pieces
3 cups water
2 teaspoons turmeric powder
2 medium green chilies, washed and slit lengthwise
20 fresh curry leaves, washed and torn between the palms of your hands
1 teaspoon cumin seed
1 teaspoon mustard seeds
5 -6 tablespoons oil
1 large tomatoes, washed, peeled and chopped
10 -12 okra, washed and chopped into 1 inch size pieces (commonly called ladyfingers or "bhindi" in Hindi)
5 whole red chilies
1/2 cup tamarind pulp or 1/2 cup tamarind juice
1 teaspoon methi seeds

Steps:

Prepare the tamarind pulp by first soaking a few pieces of tamarind in 1-1/2 cups of hot water.
Squeeze the tamarind pieces as well as you can and allow the tamarind pulp (juice) to mix into the hot water.
Once you have squeezed out half a cup, transfer this to a pot.
Note that the consistency of the tamarind pulp should be such that you have more tamarind pulp and less water.
Add the chopped ladyfinger to the pot.
Allow to boil for 5 minutes.
This is a neat trick Subru uncle's taught me.
By doing this, the sticky fluid that comes out of the ladyfinger will not come out.
Remove from heat and keep aside.
Now, take a large pot in which you will be preparing the sambar.
Heat the pot on medium-high flame.
Once its hot, pour 3 cups of water in it.
Add the drained toor dal (yellow lentils) and mix well.
Add garlic and mix well.
Allow it to boil well (for about 15 minutes).
Lower flame and add all the chopped and diced vegetables to the boiling lentils (toor dal).
Mix in turmeric powder, asafoetida powder, salt and Sambar masala powder.
Fold in the chopped tomatoes.
Cover with a tight-fitting lid and cook until the tomatoes are softened and the veggies are tender.
In the meantime, prepare the seasoning.
For this, heat oil in a non-stick frying pan on medium-high flame.
Once it's hot, add mustard seeds, methi seeds and cumin seeds.
Allow to crackle and splutter.
Once this stops, add curry leaves, green chillies and whole red chillies to the pan.
Mix well and stir-fry for 2 minutes on medium flame.
Remove the pan from heat.
Add this seasoning to the sambar.
Mix well, cook on simmer for 5 minutes and serve this wonderful curry immediately (hot) with cooked long-grain Basmati white rice and low-fat plain yogurt, if required.

SUBRU UNCLE'S SEVEN MIX VEGGIES DISH MADE FOR DIWALI DINNER

Subru Uncle's Seven Mix Veggies Dish Made for Diwali Dinner image

Every year on the night of the Indian Hindu festival of Diwali, the festival of lights, this dish is a staple at my home. Served with rotis this makes for a hearty dinner. We believe that it brings abundance of wealth, good health, all round prosperity and happiness as well as year round success in all endeavours if this dish is cooked and eaten on the night of Diwali. This year I made it all by myself and it was a HUGE success! Looking forward to making this soon again.

Provided by Charishma_Ramchanda

Categories One Dish Meal

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

6 garlic cloves, peeled, washed and chopped
1 inch piece ginger, peeled, washed and sliced
1/4 cup water
1 bunch coriander leaves, washed and chopped
2 teaspoons cumin seeds
4 tablespoons rice bran oil, divided
2 teaspoons cumin seeds
2 medium sized onions, peeled, washed and sliced lengthwise
1 medium sized carrot, washed, peeled and diced
2 medium sized potatoes, washed, peeled and diced
1 cup of frozen green peas, defrosted and washed
1 cup French beans, washed, ends trimmed and chopped in 1 inch size pieces
2 medium sized tomatoes, washed and diced
1 small cauliflower, washed and chopped to get the individual florets (2-3 florets)
2 tablespoons coriander leaves, washed and chopped, to garnish

Steps:

Boil the beans and potatoes in a pot of water. Drain and keep aside for the time being to be used in the recipe later.
Put the garlic cloves, piece of ginger, cumin seeds, the bunch of fresh corrainder leaves and a little water in a mixer. Process until a smooth and strong smelling green marinade is obtained. Uncover and keep aside to be used later in the recipe.
Heat oil in a wok.
Once hot, add cumin seeds and allow to splutter.
Once they stop spluttering, fold in the onions and stri fry until browned.
Now add the marinade (paste) prepared in the mixer earlier and allow it to come to a boil.
Lower flame, add the tomatoes and about 1/2 cup of water.
Increase heat and allow to cook for about 5-7 minutes or until the tomatoes become slightly mushy.
Now, heat 2 tbsps. of oil in a pot.
Add the carrots and allow to cook on either side. Once the carrots are lightly browned, remove from heat and keep aside.
Likewise, one at a time, add all the vegetables i.e. boiled and drained beans, peas, potatoes and cauliflower. Stir fry lightly until the veggies are lightly browned and remove from the pot.
Now add all the fried veggies to the wok containing the tomato and marinade mixture. You may add a little water if you feel necessary to allow the veggies to cook.
Lower heat to medium flame and allow to cook for 10-12 minutes. Stir the veggies every 3 minutes to ensure they do not stick to the bottom of the wok.
Add corriander leaves for garnish.
Remove from heat and serve hot with rotis or Indian flatbreads and a dollop of yoghurt or fresh cream on the side.
Enjoy!

Tips:

Chop the vegetables evenly: This will help them cook evenly and consistently.
Use fresh vegetables: Fresh vegetables will have a better flavor and texture than frozen or canned vegetables.
Don't overcook the vegetables: Overcooked vegetables will be mushy and lose their flavor.
Add the spices and herbs in small increments: This will help you control the flavor of the dish.
Serve the dish hot: This is the best way to enjoy the flavors of the vegetables.

Conclusion:

Seven Mix Veggies is a delicious and healthy dish that is perfect for a Diwali dinner or any other special occasion. This dish combines the flavors of seven different vegetables, creating a complex and flavorful dish that is sure to please everyone at the table. The addition of spices and herbs adds an extra layer of flavor, making this dish even more enjoyable. Serve this dish hot with rice or roti for a complete meal.