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Preparation time: 30 minutes
-Vata, -Pitta, O Kapha
- ¾ pound fresh asparagus (2½ to 3 cups chopped)
- 3 medium parsnips (2 to 2½ cups chopped)
- 1 to 2 tablespoons sunflower oil or ghee (the greater amount for Vata and Pitta, the lesser amount for Kapha)
- ½ cup water
- ½ teaspoon fenugreek seeds
- ¼ teaspoon black mustard seeds (omit for Pitta)
- 1/8 teaspoon hing
- ½ teaspoon turmeric
- ½ teaspoon rock or sea salt
- ½ teaspoon ground cumin
- ¼ teaspoons freshly ground black pepper
- 1 tablespoon coriander powder
Garnish: small green chili pepper, chopped (for Kapha, and a little for Vata), and with chopped pepper and dry ginger (for Kapha) Wash the asparagus and parsnips well. Dry them and cut the asparagus into 1 inch pieces, the parsnips into ½ inch cubes. Bring ½ of the oil to warm in a large skillet, add the fenugreek and mustard seeds. When the mustard seeds pop, stir in the hing and turmeric and the chopped parsnips. Mix well. Add the water and cover and cook over medium heat for about 4 minutes. Warm the rest of the oil in a separate pan and sauté the asparagus until flavorful, about 5 to 8 minutes. Add the remaining ingredients to the parsnips and stir well. Cook over low heat for another 5 to 10 minutes. Just before serving, mix the sautéed asparagus in with the parsnips. |
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