Sub-Jee

* Exported from MasterCook *

SUB-JEE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Indian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Stephen Ceideburg
2 tb Olive oil
1/4 lb Fresh mushrooms, sliced
1 sm Head cauliflower, cut into
-florets
4 md Red or white potatoes
1 c Chopped yellow onion
1 c Sliced celery
1 Finely minced jalapeno
-pepper (see note)
1 tb Finely minced fresh cilantro
2 ts Ground cumin
2 ts Curry powder
1 Or 2 cloves garlic, minced
1/2 To 1 teaspoon salt
1/4 To 1/2 teaspoon ground
-coriander
1/4 ts Cayenne pepper
1 d Ground cinnamon
3 c Canned and/or homemade
-chicken broth
6 To 8 flour tortillas
2 c Shredded Monterey jack
-cheese, optional
3 Tomatoes, diced
1 c Sour cream

Okey dokey. I'll make amends with this Indian
"peasant" dish... Be warned, though. This is from an
article about "ugly" food--stuff that looks wretched
but tastes great.

Don't take the list of ingredients and amounts too
seriously, although the potatoes and cauliflower are
essential. But the main idea with Sub-Jee is to use
what vegetables you have or truly love. And play with
the seasonings a bit to strike a balance between fire
and flavor.

In a large heavy pot, heat the oil over medium-high
heat. Add mushrooms and saute until they release their
juices and begin to brown. Stir in cauliflower,
potatoes, onion, celery, jalapeno, cilantro, cumin,
curry, garlic, salt, coriander, cayenne, cinnamon and
broth.

Cover the pot and braise the mixture over medium heat
for about 20 to 30 minutes, or until the vegetables
are very tender.

To serve, heat the flour tortillas one at a time in a
dry skillet until they are soft and pliable, turning
once. Sprinkle with a little of the grated cheese and
keep the tortilla in the pan until the cheese begins
to melt. Have each diner spoon some of the vegetable
mixture down the center of a tortilla, then top with
diced fresh tomatoes and a dollop of sour cream. To
eat, roll the tortilla around the filling, burrito
fashion. Wonderful!

Note: When preparing fresh chilies, wear rubber gloves
for protection against oils that later can cause
burning sensation on skin.

Jan Roberts-Dominguez writing in the Oregonian's
FOODday, 1/12/93.

Posted by Stephen Ceideburg



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