Recipe of Curried Parnships & Carrots Cooked in Ayurvedic Style

Sweet, grounding and soothing to vata and pitta, these seasonal root vegetables are combined in a yogurt sauce for a delicious and healthy winter meal. Serve with tridoshic kitchari.  

Serves 4 Ingredients Required:

• 1. 5 lb. parsnips, washed and cut in ½ pieces
• Half pound carrots, washed and cut in ½ pieces
• 1-2 Tbsp. ghee
• 1 tsp. black/brown mustard seeds
• 1/8 tsp. hing
• ½ tsp. turmeric
• ¼ cup water
• 1 cup plain goat yoghurt
• ¼ cup additional water
• ½ tsp. salt
• ¼ tsp. cinnamon
• ½ tsp. mild curry powder
• Shredded unsweetened coconut for garnish
• Cilantro, chopped, for garnish

Method For Preparing:

• Heat ghee in a large skillet.
• Add mustard seeds and hing.
• When mustard seeds pop, add turmeric, ¼ cup water, parsnips and carrots.
• Cover and cook on medium heat for 15 minutes, or until vegetables are fork-tender.
• Add rest of water, rest of spices, then add the yoghurt.
• Cook another 5 minutes, covered, over low heat. Garnish with coconut and cilantro

Tip: Goes well with rice,barley & cracked wheat.If you omit yogurt & additional water from this recipe it becomes good vegetable side dish.