Title: SUB-JEE
 Categories: Indian
      Yield: 6 Servings
           Stephen Ceideburg
      2 tb Olive oil
    1/4 lb Fresh mushrooms, sliced
      1 sm Head cauliflower, cut into
      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
    1/4 ts Cayenne pepper
      1 ds 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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