The Flavors of the Ayurveda by Hemangi Devi Dasi

Author:Hemangi Devi Dasi
Language: eng
Format: epub
Tags: cookbook;vegetarian;recipes;recipe;cook
Publisher: Lalita Kft
Published: 2018-07-14T16:00:00+00:00

Alu-Gobi

Preparation: 30 minutes

Ingredients:

1000 g potatoes and cauliflower, mixed

3 tablespoons ghee or oil

2 teaspoons cumin

1 tablespoon grated fresh ginger root

5 curry leaves

½ teaspoon asafoetida

a pinch of chilli powder

½ teaspoon turmeric

1 medium tomato, chopped

2 teaspoons salt

¾ teaspoon garam masala

1 bunch coriander leaves

Peel and dice the potatoes. Separate the cauliflower into small rosettes.

Heat the ghee or oil in a large frying pan or wok. Fry the cumin until fragrant, then add the ginger and the curry leaves. Fry them for five seconds, then add the asafetida and turmeric, immediately followed by the tomato. Sautee for a minute, or until the tomato softens, then add the potatoes and cauliflower. Add ½ cup of water, season with salt, cover with a lid, and cook until the vegetables are tender.

Add the garam masala and garnish with coriander leaves. Mix well and remove from the flame.

Suitable for all three doshas.

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