Mixed Vegetable Curry / Dry Subzi

This is a simple yet nutritious and delicious curry . It can be eaten as a side dish /porial for most of the South Indian meals, with chapattis /rotis as dry subs or as sandwich with breads. I have included few vegetables of my choice giving importance to nutrition and appearance.


Oil2 tablespoon
Gingersmall piece
Green chilli (optional)1
Jeera 1 tsp
Sesame seeds1 to 2 tsp
Mixed Vegetables
(Carrot, Chow chow, beetroot, beans,onion, red and green bell pepper, potato& potato)
1/2 cup each
Turmeric powder 1 tsp
Chilli powder3/4 tsp
Hing 1 tsp
Saltto taste


  1. Chop the onion , and other vegetables into cubes or thin slices.
  2. Slit the green chilli in the middle and chop the ginger into tiny pieces.
  3. In a pan, add 2 tablespoon oil, add jeera and sesame seeds. When the sesame seeds are toasted, add thinly sliced onions and cook till the onions are transparent.
  4. Add the slit green chilli and ginger. Cook for few seconds.
  5. Add the chopped vegetables and reduce the flame to low. Sprinkle some water on top of the vegetables to avoid burning. Add turmeric powder, salt and hing. Close with a lid and cook until the vegetables are tender. Sprinkle more water if necessary. Stir the vegetables every now and then to avoid burning.
  6. when the vegetables are tender, add chilli powder and cook for about 2 minutes until the all the flavours are absorbed.
  7. Serve with steamed rice or chapatis/rotis.


  1. After adding the vegetables, keep the flame in low. Some of the vegetables get cooked quickly. So to avoid burning and scarring, keep the flame low to medium.
  2. For variation, add peas, corn and other vegetables of your choice.
  3. I did not use any masala powders in this recipe. If you wish so, add 1/2 tsp garam masala powder and kastoori methi.


  1. Firstly thank you for following CarolCooks2… I like your recipes very well explained.. I use ghee when cooking Indian currys etc you use oil I noticed is that because you prefer oil or don’t use ghee?

    Liked by 1 person

    1. Thank you Carol. I use both ghee and oil. For curry /subzi varieties I use only oil or occasionally butter. I do use ghee in other recipes especially sweets and few other dishes where the original recipe demands the use of ghee.

      Liked by 1 person

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