Ayurvedic Recipes

 

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BITTER MELON VEGETABLE
(Karela, FU Qua)

  • 2 cups of bitter melon, scraped and sliced (2/8 to 3/8 inch thick)
  • 1tbs oil
  • 1tsp coriander powder
  • ¼ tsp cumin seed powder
  • ½ tsp cumin seeds
  • ½ tsp turmeric powder
  • 1tbs of coriander/cilantro leaves
  • 2 tbs sweet onions
  • 1 tsp grated ginger
  • ½ tsp salt
  • ¼ tsp of fresh lime juice

PROCEDURE

  • To reduce the bitterness soak in salt (1/2 tsp salt for half litre) water for 2 to 4 of hours.
  • There are two kinds of bitter melons the one with smoother skin (light color) are less bitter and the other one which have more rough skin also darker in color and bitterer.
  • Heat oil in frying pan at medium and add cumin seeds fry until seeds are golden brown.
  • Place ginger, fry for a minute or so and now add onions, stir until onions loose color. Add salt and turmeric.
  • Add bitter melon pieces into the pan. Cook at low medium for about 20-30 minutes until tender. Spread lime juice and mix thoroughly.  Now add cilantro leaves and mix.
  • Eat with bread, chapatti, pita and nan and as side dish with rice.

VARIATIONS AND SUGGESTIONS

  • Melons can be chopped lengthwise if desired.
  • Remove thick and ripe seeds from the melon.
  • This dish can be prepared without onions and ginger
  • Pitta and Vata types can use a table spoon of yogurt at the end of the cooking.
  • Vata types can put two table spoon of fresh yogurt instead of lime juice.

HEALTH POINTS

  • This recipe is good for Pitta and Kapha types.
  • Vata types should eat in small quantities and eat rarely.

CARROT AND ASPARAGUS SOUP

  • ½ pounds carrots sliced
  • ½ pounds asparagus cut heads. Do not throw sticks.
  • ½ small onion sliced longitudinally
  • ½ cup of unpeeled zucchini chopped large size
  • ¼ of small beet root minced
  • 1/3 tsp cumin seed   powder
  • ¼ tsp black pepper powder
  • ¼ tsp curry powder (optional, for extra spicy)
  • Salt to taste
  • 4-5 cups of water
  • 1 tbl oil

PROCEDURE

  • Chop off lower thick stem portions of the asparagus sticks and peel off the skin. Boil stems with some water adding 1/3 cup of sliced carrots and 1/2 cup of the zucchini. When done puree them in a blender and add water. You have a soup base now.
  • Heat oil at medium high and add onions. Cook for 5 minutes. Now pour the paste in a cooking pan, stir fry for 5-7 minutes.  Add salt, spices or seasoning at this stage and mix.
  • Add rest of the vegetables and cook for 20 minutes and stir. Now add asparagus heads rest of the water and again boil for some time until the vegetables are soft and starts shredding. Stir in between.

VARIATIONS AND SUGGESTIONS

  • Kapha types can use one medium chopped tomatoe. However, Vata types may use 1/2 tsp of tomatoe paste or 1tsp of fresh lime juice.
  • Pitta types avoid tomatoes and hot curry.
  • Vata and Pitta types can relish with added butter or ghee during serving.

HEALTH POINTS

  • Good for all body types, with above variations and suggestions.
  • Nourishing preparation contains variety of nutrients and fibre.

The above recipes have taken by the author Dr. Ranvir Pahwa from his book Healthy Cooking Vol. I; 3rd Edition, 2012.

Note: For more recipes look for the book Healthy Cooking Vol. I Authored by Dr. Ranvir Pahwa.

The book is available from

RP’s Alternative Health Centre
1130, 8th Street East
Saskatoon, SK, Canada, S7H 0S4
Phone: 306 664 3873
email ranvirp@gmail.com
Cost of the book $29.99, plus applicable taxes and Shipping and handling extra.

Ayurvedic Sciences