(Last Updated on : 10-10-2014)
Ayurvedic mixed vegetable sabji is one of the common and popular side dishes of Indian cuisine. This mixed vegetable sabji is very nutritious as lots of vegetables
are used in preparing this dish. In addition to various types of vegetables, ghee, cumin seeds, black mustard seeds, ajwan seeds, masala powder, turmeric, hing and salt are required to prepare the dish. Ghee is enriched with vitamins A, D, E, and K, cumin is known as an immune booster, and turmeric is well-known for its healing properties. This recipe is easy to cook and can be made at home. It is ideal for relishing with chapatti
Ingredients for Ayurvedic Mixed Vegetable Sabji
Four cups of vegetables (green pepper, green beans, cabbage, cauliflower, boiled potato or any other vegetable)
Two tablespoonful of ghee
Half teaspoon of cumin seeds
Half teaspoon of black mustard seeds
One-fourth teaspoon of ajwan seeds
Half teaspoon of masala powder
One-fourth teaspoon of turmeric
A pinch of hing
One-fourth teaspoon of salt
Method of Preparing Ayurvedic Mixed Vegetable Sabji
Wash and cut all the vegetables in small pieces. Cut all the vegetables, in different shapes for a colourful presentation.
Heat a deep frying pan on medium flame; add oil, ghee, cumin seeds, mustard seeds, ajwan and hing.
When the seeds pop, add the masala powder and the turmeric. Stir for some time, and then put in the vegetables and the salt. Stir so that the masala forms a coat on the vegetables.
Lower the heat and cover for five minutes. Continue cooking for another fifteen minutes, until the vegetables soften and mixed well with each other.
Benefits of Ayurvedic Mixed Vegetable Sabji
There are a number of health benefits provided by this delicious dish. The main benefits are as follows:
The mixed vegetable subji is tridoshic and therefore it is good for all body constitutions.
It makes a person energetic and free from diseases.
It balances the agni in the body that is digestive fire and works as a laxative.
It is good for eyesight and also for bones and joints.
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