Asparagus and Parsnip Sabji

Sweet and comforting parsnip is a great winter vegetable and a good source of fibre, antoxidants, vitamin C and folic acid--essential for women's reproductive health. In this delicious recipe it is paired with asparagus for a healthy sabji that soothes vata and pitta and supports reproductive heath.

Serves 4


  • I bunch asparagus cut into 1" pieces

  • 1 lb. parsnips cut into ½ " cubes

  • 1Tbsp ghee

  • ½ cup water

  • ½ tsp. fenugreek seeds

  • ¼ tsp. black/brown mustard seeds

  • 1/8 tsp. gluten free hing

  • ½ tsp. turmeric

  • ½ tsp. salt

  • ½ tsp. ground cumin

  • ¼ tsp. fresh ground black pepper

  • 1 Tbsp ground coriander


Warm half the ghee in a large skillet, add fenugreek and mustard seeds. When the mustard seeds pop, stir in the hing, turmeric and chopped parsnips. Mix well, add water, cover and cook over medium heat for 5 minutes. Add the salt, cumin, black pepper and coriander and simmer together for 5-10 minutes or until parsnips are fork tender (longer time if recipe is increased). Meanwhile, heat the rest of the ghee in a separate pan and sauté the asparagus until flavourful (5-10 minutes). Mix the sautéed asparagus in with the parsnips and serve. Pair with Cleansing Kitchari or Tridoshic Kitcheri for a simple, wholesome meal.

Adapted from The Ayurvedic Cookbook by Amadea Morningstar

Alakananda Ma M.B., B.S. (Lond.) is an Ayurvedic Doctor (NAMA) and graduate of a top London medical school. She is co-founder of Alandi Ayurveda Clinic and Alandi Ayurveda Gurukula in Boulder Colorado, as well as a spiritual mother, teacher, flower essence maker and storyteller. Alakananda is a well known and highly respected practitioner in the Ayurveda community both nationally and internationally.

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