High Altitude Horticulture: Rutabaga Sabji

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Swami Paramananda grew the rutabaga at 10,500 feet in the Rocky Mountains and brought it to the ashram to share.He started it indoors for about eight weeks and then transplanted it to a raised bed protected by deer mesh. The rutabaga weighed 3.7 lb


Here is the recipe I created for the rutabaga. The following quantities fed fifteen and can be scaled back for a smaller group. Fifteen of us enjoyed the one rutabaga!


Rutabaga, Potato and Kale Sabji

3 lb Rutabaga

2 lb red potatoes

1 bunch garden kale or turnip greens

3 roma tomatoes

2" fresh ginger

1 hot green chili

1 tsp brown mustard seeds

1 tsp cumin seeds

1 pinch hing

1 tsp salt

1 tbsp ground coriander

1 tsp turmeric

2 tsp garam masala

1 Tbsp sunflower oil

Handful Cilantro, chopped


Cut potatoes and rutabaga into half-inch cubes.


Chop kale. Finely chop ginger and chilies.


Heat oil in cast iron wok on medium high and drop in mustard seeds. When seeds turn grey and pop, immediately turn down heat, add cumin seeds and then hing and salt. Now add the ginger and chilies, and fry until they brown. Add the ground coriander, turmeric, garam masala and amchor. Turn heat up, add the tomatoes and cook until they soften. Add rutabaga and potatoes and stir until they are thoroughly coated with the spices. Now add the kale and half a cup of water, put on lid and allow to sauté.


Stir from time to time, adding more water if needed to prevent sticking. This sabji should be moist but not watery, so only add enough water to allow it to sautee but not enough to create a watery sauce as this is a dry sabji. Keep cooking until potatoes and rutabaga are tender. Add the cilantro and serve. Goes well accompanied with raita.


We served it with stuffed bitter gourd, rice, tomato chutney, coconut chutney, peach chutney and cucumber raita.


Swami enjoyed the fruits of his labour!


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This page contains a single entry by Alakananda Ma published on October 11, 2010 12:24 AM.

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