Sauteed Vegetables

by Renu Gulati October 12, 2019

This is a great recipe to experiment with depending on whats available. Use a single or combo of vegetables. Avoid bell peppers, cabbage, potatoes and broccoli as much as possible as these can lead to excess gas formation. Feel free to experiment with the herbs and spices in your locality but minimise on ginger, black pepper, chilli and garlic if you have extra heat in your body.

Serves 2-3

  • 2 cups finely chopped carrot/ beetroot/ yam/ beans/ pumpkin/bitter gourd/Snake gourd/ beetroot etc
  • 2 teaspoon oil
  • ¼ teaspoon mustard seeds
  • ¼ teaspoon asafetida
  • ¼ teaspoon finely chopped ginger
  • ¼ teaspoon turmeric powder
  • ¼ teaspoon coriander powder
  • ¼ teaspoon pepper powder
  • ½ teaspoon salt

Keep a heavy bottomed saucepan on fire. When the pan is hot, add 2 teaspoon cold pressed oil. When the oil is hot, add the mustard seeds. When the mustard pops, and asafetida. Add the cut vegetables and mix well. Fry for 2 minutes then add salt. Cover and cook on a low heat. Add a little water during the process if necessary. When the vegetables are nearly done, add the Coriander, turmeric and pepper powder and mix well. Cook for 2 more minutes .

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