The Complete Ayurvedic Cookbook - The Eumundi Medicine Man

STEAMED VEGIES SUBLIME
A one-pot wonder, a delight when
feeling challenged or just dining alone!
71BMain Meals
Take a good variety of fresh vegies, all nice colours. Eg: Beans, asparagus,
cauliflower, broccoli, potato, yam and pumpkin or add beetroot, celery or green
papaya. Slice them according to cooking time, the shorter the cooking the bigger the
size. Do not over-do the starchy sweet vegies, like potato, yam and pumpkin.
Add a tablespoon or two of ghee to a pot. Add grated ginger or if you prefer and the
season is chilli, add chilli. If the upper respiratory system is struggling use fresh garlic
(add instead of Asafoetida). Add cumin seed, fenugreek seed, wait 30 seconds. Add
Asafoetida (Hing), a good pinch, and remove immediately from the heat. Add
Ayurvedic salt to taste. Use a spoon to hold back the majority of the spices and pour
the flavoured ghee over the steamed vegies. Add a squeeze of lemon or lime.
Take with a spoon of yoghurt sprinkled with garam masala and salt.
Add a toasted pappadam or two and if it is summer have a few slices of cucumber.
Now thank the Gods with a mantra and take to your satisfaction! Or thank the
Universe, or nature, or just the factory that turned out such vegie delights, ghee and
spice, you know the tin shed down the road.
The one major shift we can do as a preventative medical procedure is a
change to our diet, giving a health supporting role rather than aggravating role.
55