Beet Sabji is a delicious vegetarian recipe with Ayurvedic properties that can help heal from within.
- 2 Tbs. Homemade Ghee or sunflower oil, divided
- 4 medium carrots (cut into small circles)
- 2 yellow beets (scrubbed and cut into triangles or ½-inch cubes)
- 1 daikon radish (cut into half-moons)
- 1 bunch bitter dark greens (turnip, kale, collard or beet greens)
- 1-inch piece fresh turmeric, minced;
- 1 tsp. turmeric powder
- 1-inch piece fresh ginger (minced)
- 1 Tbs. cumin seeds
- 1 Tbs. ground coriander
- Pinch of hing powder (asafoetida powder)
- ½ tsp. Himalayan pink mineral salt
- 1 bunch fresh cilantro leaves (finely chopped)
- In a wok or large skillet, heat 1 Tbs. ghee. Stir-fry carrots, beets and daikon pieces for 1 minute; then cover and cook for 5 minutes. Uncover, stir and test for tenderness. Cook up to another 5 minutes, if needed.
- When vegetables are almost softened to desired texture, add dark greens, cover and sauté until greens start to wilt.
- Meanwhile, in a small pan, heat remaining 1 Tbs. ghee. When ghee is hot but not smoking, reduce heat and add turmeric, ginger and cumin seeds. Heat until cumin seeds turn brown. Stir in coriander and hing powder.
- Toss ghee mixture with vegetables. Stir in salt and cilantro. Serve Sabji in bowls garnished with Fresh Green Chutney.
PER SERVING (about 1 cup): 143 cal, 4g fat (1g mono, 0g poly, 3g sat), 10mg chol, 171mg sodium, 25g carb (8g fiber, 12g sugars), 3g protein
Reduce inflammatory process in cells, tissues, and blood vessels, helping to slow aging and reduce risk of long-term disease.
Prevents and repairs oxidative damage to cells caused by free radicals.
Support the body’s resistance to infection and strengthen immune vigilance and response.
Improves mood, memory, and focus.
Reduces risk factors for common degenerative and age-related diseases.