*  Exported from  MasterCook  *
 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
    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       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
   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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