The Complete Ayurvedic Cookbook - The Eumundi Medicine Man

Ingredients:
SILVERBEET, TOMATO, EGGPLANT
& CHICKPEA SUBJI
2 tbsp of ghee
1 dried red chilli, deseeded, (optional)
½ tsp black mustard seeds
1 tsp cumin
10 curry leaves
Pinch of pure asafoetida powder
1 tbsp fresh ginger, grated
1 medium eggplant, cubed
1 tsp turmeric
450g silverbeet, roughly chopped
Whey or Water
Saindhava Ayurvedic Rock Salt,
Wedge of lemon to serve
2 cups of cooked split chick peas (channa Dahl)
½ flat tsp jaggery / rapidura/brown sugar
Main Meals
Heat the ghee, cook the whole chilli until it starts to darken in colour. Add the
mustard seeds and when they start to pop turn the heat off. Add the fresh ginger,
cumin seeds and curry leaves. Stir and add the asafoetida
Turn the heat back to high and add the eggplant. Stir well to ensure the ghee is taken
up as evenly as possible. Eggplant is very porous and would suck up endless amounts
of ghee it you let it! So here’s the trick, when all the ghee has been taken up and you
feel like you have to add more ghee or it is going to burn, add ½ a tsp of salt to
release the water from the eggplant. Continue cooking the eggplant until it is soft and
then stir in the Turmeric. Stir in the tomatoes and cook until they start to soften. Add
the jaggery, chickpeas and silverbeet and cook for a few more minutes. Add enough
whey to create a sauce and continue cooking for another 5 minutes. Serve with a
lemon wedge. Great with puris or chapatti bread, rice and chutney with a dash of
yoghurt with gram masala.
Pure vegetable oil by legal definition can be up to 49% other oil, hydrogenated animal
fat, 51% is considered pure, that is a relative standard!
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