After Sadananda had completed his Indian pilgrimage, he returned to his starting point in Italy, where he stayed with a group of vegetarian Italian bachelors. After observing their cooking techniques, Sadananda improved upon them with some of the cooking methods he had learned in India. The result was Spaghetti Indiano, an Alandi Ashram favourite. An alternative name for this Indo-Italian recipe is "Sabji Italiano."
You can vary the vegetables in this recipe according to what is available from your garden, CSA or farmer's market. Today I used the veggies pictured--the last summer vegetables, harvested right before the storm. The basic principle is to stir fry root veggies first, then those that have a medium cooking time, such as peppers and cauliflowers and finally those with a shorter cook time such as zucchini and eggplant. This time I also added chickpeas for extra protein, because I happened to have some left over.
For a gluten free dinner, simply choose gluten free pasta! And for casein free, use sheep pecorino instead of parmesan. The dish is vegan if you omit the cheese. For low carb, bake a spaghetti squash to use in palce of pasta. Buon appetito!
Spaghetti Indiano ingredients
Spaghetti Indiano Recipe
4 medium carrots
1 summer squash
2 portabella mushrooms
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp anise seeds
1-2 cloves garlic
3 roma tomatoes
1 tsp fresh rosemary
1 tsp fresh or dried oregano
1 tsp fresh basil
One fourth tsp fresh or dried thyme
Salt and fresh ground black pepper to taste
Slice the carrots, rutabaga and parsnip. Heat the olive oil in a sauté pan. When the oil is hot but not smoking, add the sliced vegetables. Lightly stir fry them, then add a little boiling water, put on a lid and let them sauté. Meanwhile cut the other vegetables. After the root veggies have sautéed for about 10 minutes, add the cauliflower florets and seven minutes later the sliced squash and zucchini. While the vegetables become tender, cut the mushrooms and tomatoes. Heat some more olive oil in a smaller pan and toss in the spices, turning the heat to very low so as not to burn the spices. If desired, add chopped garlic at this point. Add the mushrooms and tomatoes and turn the heat back up to fry them. When they are nearly cooked, add the fresh and dried herbs. Toss the mushroom-tomato mix into the sautéed veggies and add salt and pepper to taste.
Serve over spaghetti with some freshly grated rennetless parmesan.