This recipe is versatile and can be adapted to include any vegetables you have on hand. It's a great way to add some extra nutrients and flavour to your meals.
For a wholesome and complete protein Ayurvedic meal, cook your favourite pasta and top it with the sautéed vegetables and some chopped walnuts. This dish is not only delicious but also packed with nutrients and flavour. If you don't have all the spices, feel free to use the ones you have on hand.
1 tsp cow's ghee or coconut oil
½ tsp mustard seeds
½ tsp cumin seeds
A pinch of asafoetida powder
4 cups of assorted vegetables (such as green beans, yellow and red peppers, and carrots)
A pinch of turmeric powder
A pinch of red chili powder (optional)
Pink rock salt to taste
½ tsp coriander powder
Coriander or mint leaves to garnish
Lemon or lime juice to taste
Heat the ghee in a large skillet. Add the mustard seeds and cumin seeds. When they start to crackle, reduce the heat and add the asafoetida powder. Immediately add the chopped vegetables and sauté for 2-3 minutes.
Add the turmeric powder, red chili powder (if using), coriander powder, and salt. Depending on the vegetables, you may need to add ½ cup of water to finish cooking.
Serve hot with a squeeze of lemon or lime juice and garnish with coriander or mint leaves.
If you don't have all the spices, feel free to use the ones you have on hand.