Four Ayurvedic methods for cooking vegetables

The preferred Ayurvedic method for cooking vegetables is to sauté them in ghee or steam in a little water. Adding salt at the beginning reduces the cooking time. Excess raw vegetables are not advised as they are heavy and hard to digest! Raw food is better in Summer, or at lunch time when digestion is strongest.

• Basic sauce for any vegetables: Add 1 tsp. teaspoon turmeric to safflower oil/ ghee, and heat. Add water, cut vegetables, ½ coriander powder, chilly powder, cinnamon and cardamon. Blend a good handful of almonds and add to sauce with salt and a little jaggery to taste.

• Basic recipe for any vegetable eg: Okra. Wash, soak and dry okra, then slice. Fry in ghee, with mustard and cumin seeds. When cooked add salt, turmeric and a little chilly powder to keep things simple and get the taste of the vegetables. NB: Don’t cover okra when cooking or it becomes sticky!

• For any dark green leafy vegetable: Toast 2 tbsp. sesame seeds until slightly golden. Stir fry 4 cups chopped green leafy vegetables with 2 chopped garlic cloves, 1 tsp.chopped ginger. Sprinkle with toasted sesame seeds and salt if desired.

• Tridoshic Vegetable Curry: Heat 2 tblsp. ghee, add½ -1tsp. cumin, mustard seeds, ajwan and pinch of hing. When seeds pop add ½  tsp. turmeric and cayenne, then 4 cups mixed chopped vegetables and salt. Stir to coat with spices. Turn down heat, cover and stir after 5 minutes. Continue to cook on low for another 15 minutes until tender.  Serve with a wedge of lemon.