Potato, Squash and Chard Sabji (Curry)

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Today's spontaneous recipe creation from whatever was at hand...Potato, Squash and Chard Sabji. A delicious vegetarian dish for a main meal! These quantities exactly served five people. Enjoy the recipe and happy cooking!

Potato Squash and Chard Sabji Recipe
5 red potatoes
2 delicata squashes
1 bunch rainbow chard
1 handful cilantro,
2" fresh ginger, chopped finely
2 roma tomatoes, chopped
2 tbs ghee
1 tsp brown mustard seeds
1 tsp fennel seeds
1 tsp cumin seeds
1tsp turmeric powder
1 tsp garam masala
1Tbsp ground coriander
1 tsp salt
Water, about half a cup

Parboil the potatoes and then cube them. (DO NOT peel, most of the nutrients are in or near the skin). Cube delicata squash. Chop chard. In cast iron wok or tawa heat the ghee, turn up to medium high. Add mustard seeds. As soon as they turn grey and pop, turn heat down to low and add the fennel and then the cumin. When they darken slightly, add the ginger. When ginger has browned, add the turmeric, garam masala and ground coriander and stir in for a minute. Now add the tomatoes and turn the heat up to medium. When the tomatoes have softened, add the potatoes, squash and chard and stir carefully until the vegetables are coated with the spices. Next add the salt and about half a cup of water, put on lid and simmer, stirring every few minues and adding more water if needed to prevent sticking. Cook until the vegetables are soft, about twenty minutes. Chop the cilantro finely and add at the end, right before serving. Serve with rice, dal and chutney or pickle.

We also chopped fresh cilantro and mixed with coconut powder for a pitta-soothing condiment. Cilantro helps chelate heavy metals.


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This page contains a single entry by Alakananda Ma published on October 3, 2010 5:31 PM.

15th annual Vijaya Dashami at Alandi was the previous entry in this blog.

What to do with all those green tomatoes is the next entry in this blog.

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