Sautéed Seasonal VegetablesFriday, September 6th, 2019
This is such an easy recipe from the creators of The Great Gift of Ghee (more on this cookbook below). I love how you can personalize it with your choice of seasonal vegetables or flavors, and how the ghee makes all the yummy difference.
From: The Great Gift of Ghee
Serves: 2 medium portions
- 2 – 4 cups of your favorite vegetable combination, in bite sized pieces (green beans, carrots, broccoli, cauliflower, potatoes, asparagus, sweet potato, bell peppers, onions)
- 1/2 tsp cumin seeds
- 1/4 tsp turmeric powder
- 1/2 tsp red chili flakes (optional)
- 2 garlic flakes
- 1 tbsp Ghee
- Juice of a lemon
- 1/4 cup fresh cilantro
- Skillet that is 2 inches deep
- Ladle or wooden spoon to stir
In the pictures shown, I used different color baby potatoes, fennel, Swiss chard, baby beets with greens and an assortment of zucchini.
I browned the boiled potatoes first in Ghee and cumin for that special roasted taste and added the fennel, zucchini, beets, and Swiss chard raw since they cook so quickly—I favor them a little crunchy anyways.
- Boil or blanch the vegetables as needed to cook. Root vegetables like sweet potato or yams should be cooked separately. Beans, carrots, broccoli and cauliflower can be blanched in boiling water for 3 minutes and then rinsed with cold water to retain their crunch. Bell peppers and onions should only be sliced or diced.
- In a skillet, heat 1 tbsp Ghee. Add cumin seeds and swirl for a few seconds. Add the garlic, stir for a half-minute or so. Do not brown the garlic.
- While sizzling, add the blanched vegetables and stir for 2 minutes on high heat. Add the salt, turmeric and chili flakes. Stir for another 2 minutes. Remove from heat.
- Pour half the lemon juice over the vegetables. Add half the chopped cilantro and toss. Garnish with remaining cilantro.
- Serve with lemon juice on the side.
The origin of the recipe and others to try
This recipe was shared by my friend Susanne Jarchow-Misch who art directed and co-published The Great Gift of Ghee. Check out this beautiful cookbook for more heirloom Indian recipes that are nutritious and easy to make for each season—as well as ancient wisdom related to cooking. For more about the creators, visit www.sansaar.co.
More seasonal flavoring tips
Don’t be afraid to play around with different flavors that are balancing to your constitution. For example, if pitta is your primary dosha and you make this in the summer, there are many cooling spices and herbs you can try. See my blog 5 Ways to Stay Cool as a Cucumber This Summer With Ayurveda for details.