Vegetable Recipe for Spring!

 

Below is a good recipe for the season: Cabbage with Carrots and Potatoes.   It is one of the dishes I prepared for my Indian Takeout meal last week. Below is also a picture of the meal:  Masoor Dal (split red lentils) with Turnip, the Cabbage dish and Rice Pilau.   Take Out meals will resume in April.   Please contact me if you are interested in reserving a date and live within driving distance of Silver Spring, MD.

 

I do have spaces available for my Sunday, March 21 Cooking for Spring Class on Zoom if you would like to learn more about preparing your own Indian Vegetarian Food.   It is from 4 to 6, and you can either watch or cook along with me.  Recipes are provided once you sign up.  Please consider joining.  One of the dishes we will make is a classic called Kitchari which is excellent for healthy digestion and also quite tasty.   It is especially good for the seasonal transition from winter to spring, which is challenging for our bodies. I will be embarking on a Kitchari cleanse next week myself.

 

Let  me know if you have questions or want to sign up, or if you make the recipe: dhelfeld@starpower.net.

Enjoy!

 

 

Cabbage With Carrots and Potatoes

(Adapted from Ayurvedic Healing Cuisine by Harish Johari)

 1 lb cabbage, about half of a medium head, cored and shredded

½ to ¾ lb carrots, grated

2 small boiling potatoes, diced

2 Tghee

1 clove garlic, finely chopped

1 t fenugreek seeds

1 small dried chili, crushed

½ fresh green chili, seeded and cut into thin strips (optional)

1 t ground coriander seed

several pinches of hing (asafoetida)

¼ to ½ t turmeric

1 t grated fresh ginger

1 t salt

¼ c fresh cilantro, chopped, for garnish 

Put the potatoes in a small pan, pour in water to cover, and heat to boiling. Cover, turn heat down to a simmer and cook until the potatoes are tender.  Drain, saving the water, and set aside.

 In a heavy wok, heat the ghee over medium heat.  Add the garlic, then the fenugreek seeds and dried chili and saute for about 1 minute.  Add the vegetables and the green chili if using and stir fry for about another minute.   Then mix in the coriander, hing, salt, turmeric and ginger. Stir for another few minutes, then turn heat to low, cover and cook until the vegetables are done, 10 to 15 minutes, stirring frequently. When almost done add the potatoes and cook for another couple of minutes.  Garnish with cilantro and serve. Serves 4 to 6.