Combination of different vegetables coated well with proper spices and cooked in gentle way. Gives a perfect fresh flavor of veggies and curry. This Ayurvedic recipe is suitable for all the three doshas.
1 cup each chopped zucchini/carrots
1 cup snow peas
1.5 cups cauliflower florets
1 cup peeled and chopped turnip
1 teaspoon cumin seeds
1/4 teaspoon of carom seeds (ajwain)
1/2 teaspoon mustard seeds
1 tablespoon coriander seeds
4-5 curry leaves
1 red dry chili
1/2 teaspoon turmeric powder
1/4 teaspoon Hing (asafetida)
2 tablespoons ghee/sesame oil
1-1/4 teaspoons Himalayan rock salt
1 cup spinach leaves
Process: Chop all the vegetables except the snow peas in small sizes.
Ground the coriander and red chilli together.
Add ghee in a pot and keep heat or flame on low. Add mustard seeds, cover it a lid and once seeds start crackling remove the lid. Add the remaining spices one by one (except spinach) and saute for few seconds. Add one by one the chopped veggies, coating it well with the spices.
Add salt and 2 tbsps of water , cover with a lid and let it cook for around 15-20 minutes . Once the veggies turn tender, add the spinach and cook for 2 minutes. Turn off the stove and let it sit for another 5 minutes.
Serve hot with chapatis or rice.
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