Ayurvedic Cooking

Ayurvedic touch to Modern and Traditional Vegetarian recipes [Yummy & Easy Recipes without Onion, Garlic, Soy, Mushroom and Nightshades(Tomato/Potato/Bell Pepper/Eggplant)]

Carrot & Brazil Nut Subji | Simple Cooked Salad

Sauteed Carrots with Brazil Nuts

Carrot & Brazil Nut Subji

Serves: 3

Choose organic ingredients whenever possible.

Ingredients : (Visit English – Tamil – Hindi translation/ஆங்கிலம்-தமிழ் மொழி பெயர்பு)

  • Finely chopped Carrots – 3 cups
  • Brazil Nuts – 4 (Soaked and Finely chopped)
  • Shredded ginger – 1 tsp
  • Amla/Indian gooseberry powder – 1/4 tsp
  • Oil/ Ghee – 1 tsp
  • Mustard Seeds – 1/8 tsp
  • Cumin seeds – 1/2 tsp
  • Urad dhal- 1/2 tsp
  • Turmeric powder – 1/8 tsp
  • Asafoetida – a pinch
  • Salt – To taste

Get Started:

  • Heat oil in a pan and add mustard seeds.
  • Once the seeds pop, add cumin seeds, urad dhal, asafoetida and saute for few seconds in low flame.
  • Then add carrots, ginger, turmeric powder, little salt and cook covered in medium flame till the veggie turns soft. (Add little water to avoid burning)
  • Remove from flame and add amla powder and finely chopped brazil nuts.
  • Mix well and serve warm as a side-dish or salad.

Tasty Carrot & Brazil Nut Subji is ready!

Note:

  • Brazil Nuts are rich in Selenium.
  • Soaking any nuts before consumption helps in better digestion.
  • Cooked carrot is Tridoshic.
  • Chop the Brazil Nuts very fine so that it blends with carrot and tastes great.

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