Sweet, grounding and soothing to vata and pitta, these seasonal root vegetables are combined in a yoghurt sauce for a delicious and healthy winter meal. Serve with tridoshic kitcheri.
- 1. 5 lb. parsnips, washed and cut in ½ pieces
- Half pound carrots, washed and cut in ½ pieces
- 1-2 Tbsp. ghee
- 1 tsp. black/brown mustard seeds
- 1/8 tsp. hing
- ½ tsp. turmeric
- ¼ cup water
- 1 cup plain goat yoghurt
- ¼ cup additional water
- ½ tsp. salt
- ¼ tsp. cinnamon
- ½ tsp. mild curry powder
- Shredded unsweetened coconut for garnish
- Cilantro, chopped, for garnish
Heat ghee in a large skillet. Add mustard seeds and hing. When mustard seeds pop, add turmeric, ¼ cup water, parsnips and carrots. Cover and cook on medium heat for 15 minutes, or until vegetables are fork-tender. Add rest of water, rest of spices, then add the yoghurt. Cook another 5 minutes, covered, over low heat. Garnish with coconut and cilantro.
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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