VEGETABLES
This has got its own important in India. This is the unique preparation of the nation. It is either eaten with chapatti/roti or with any kind of paratha, bread etc. some vegetables are also eaten all alone. The proper method of preparing vegetables in ayurveda is either to sauté them slowly in a small amount of water. Ayurveda never recommends eating raw vegetables in large quantity. They are heavy, and not easily digestible as they are roughage. Hence salads are preferred in hot weather rather than in winter, and preferably at the noon meal, when the agni is high. When 2 or more vegetables are cooked together they tend to be very nutritious and tissue building in the body.
The preparations described here serves approximately four people.
MIXED VEGETABLE SUBJI
Ingredients
- 4 cups of vegetables (green pepper, green beans, cabbage, cauliflower, boiled potato etc.)
- 2 tbsp ghee
- ½ tsp cumin seeds
- ½ black mustard seeds
- ¼ tsp ajwan seeds
- ½ tsp masala powder
- ¼ tsp turmeric
- 1-pinch hing
- ¼ tsp salt
Method –
Wash, trim and cut all the vegetables into bite-sized pieces. Try cutting each vegetable into a different shape for nice appearance. Heat a deep frying pan on medium heat and add the oil or ghee, then the cumin seeds, mustard seeds, ajwan and hing. When the seeds pop, add the masala and turmeric. Stir briefly, then put in the vegetables and salt. Stir to coat them thoroughly with all the spices. Turn down the heat to low and cover. Stir after 5 minutes.
Continue cooking on low and for another 15 minutes until the vegetables are tender and mixed well with each other.
Medicinal value –
This is tridoshic means good for all the constitutions. It makes person energetic and free from diseases. It also balances agni i.e. digestive fire and works also as laxative. It is indeed good for eye sight and also for bones and joints.
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