Ayurvedic Carrot Subji

carrot-subji-recipeAs we enter into Spring, it’s time to get together and celebrate the lighter evenings and warmer weather. Whilst more sunshine may seem like the opportunity to include more raw foods in daily meals however, many people find them difficult to digest.

Ayurveda suggests always cooking foods to make them easier to digest, and this meal provides plenty of nutrients without compromising the digestive system. Ginger and mustard seeds are warming and a great boost for Agni or ‘digestive fire’, whilst coconut and ghee are great for the gut.

Adapted from the book Ayurvedic Cooking For Self Healing, authors Usha Lad and Dr. Vasant Lad describe the recipe as beneficial or haemorrhoids, water retention and blood building – an ‘excellent brain tonic’, that also aids in deep thinking.

From a more Western and slightly superficial point of view, carrots provide plenty of beta-carotene, which is fantastic for eye health, and the orange colour can even help to boost your tan as the Summer approaches….

Ingredients

  • 4          cups grated carrot
  • 1          handful fresh coriander, chopped
  • ½        small green chilli, chopped
  • 1 ½     inch piece fresh ginger, grated
  • 2          tbsp shredded, unsweetened coconut
  • ½        cup water
  • 1tbsp  ghee
  • ½        tsp black mustard seeds
  • 1          pinch hing
  • ¼         tsp salt

 

How To

Put the coriander, chilli, ginger, coconut and water in a small blender and blend well.

Heat a heavy bottom pan and add ghee, mustard seeds, cumin seeds and hing. When the seeds are hot and start to pop add the blended mixture from the blender and salt and cook for 2 minutes.

Stir in the carrots, cover and cook on a medium heat for approximately 8 minutes stirring occasionally.

After 8 minutes, remove from the heat and serve as a side dish to your curry

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