Ayurveda Article - Wide World Of Vegetables For Everyone

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The Wide World Of Vegetables

 

There's an exciting world of unusual vegetables to explore. If you

find yourself always gravitating towards the usual staples-broccoli,

zucchini, carrots, peas and spinach-read on!

 

Kohlrabi (Cabbage Turnip)

Kohlrabi can be found in many grocery stores. They resemble turnips,

and are generally sold with their green tops. The greens are also

edible. Look for small heavy bulbs without blemishes or soft spots,

with fresh green tops. Kohlrabi can be white, pale green or purple

on the outside. They are generally crisp white on the inside. They

are a good source of vitamin C and potassium. They contribute the

pungent and astringent tastes, and are excellent for pacifying

Kapha. Kohlrabi resembles the texture of a potato when cooked. They

have a tough skin that needs to be peeled off, and are quite firm and

need some muscle to actually cut into pieces. However, once you

manage to dice them into bite-sized pieces, they make a sumptuous

vegetable side dish. Sauté the pieces in olive oil or ghee with Vata

Churna and cook, covered, until fork friendly. Do not over cook.

You can also boil them until tender and mash them like mashed

potatoes with ghee, salt and pepper. You can add cooked diced

kohlrabi to dhal soups or vegetable stews. Kohlrabi has a peppery

flavor, and combines well with carrots or peas.

 

Okra (Ladies' fingers or Gumbo)

Okra is usually grown in hotter climates. It is a ridged cone shape,

about 2-4 inches long, and filled with lots of white round seeds.

The exterior is a fresh green. Okra is a source of dietary fiber,

folic acid and potassium. Okra is a tri-doshic vegetable-good for

balancing all three doshas. They have a delicious pungent taste.

Choose young, tender pods, over-mature ones can be fibrous and

tough. Okra releases a sticky substance when cut. Whole fried okra

is less sticky. If frying okra, use ghee or olive oil. To reduce

the stickiness for other dishes, wipe okra dry before you cut, and

use a dry knife and cutting board. Quick-sauté okra with spices in

ghee to reduce secretion of the sticky substance. Okra combines well

with other vegetables such as potatoes, corn and shredded coconut. To

make okra:

 

2 cups okra, washed and sliced into 1/2 inch pieces. Discard the

stems.

1 teaspoon ghee

1/2 teaspoon each of ground cumin and coriander

1/4 teaspoon dried mango powder (amchur), available at Indian food

stores

1/2 inch piece fresh ginger, sliced

1/4 teaspoon turmeric

Salt to taste

Heat ghee in a frying pan and add the fresh ginger. After one minute

add cumin and coriander. Fry for another minute. Add the okra, dry

mango powder, and turmeric. Cook

for about 15 minutes, or until the okra is tender. Add salt and serve

with your main dish.

Loki (Lauki, White Gourd)

Loki is a crook-necked squash shaped like an eggplant and grown

widely in Asia. It has a pale green exterior and is a fresh white

inside. It is highly recommended according to ayurveda and helps all

body types, especially pitta, and is supposed to be good for the

liver. You can usually find loki at Indian or Asian grocery stores.

Loki can be substituted for zucchini in many recipes. For Vaidya

Mishra's method of cooking loki, visit

http://www.mapi.com/recipes/recipe-lauki.html. Loki can be peeled

and grated and cooked into a sweet pudding with milk, sugar and nuts,

just as you would make rice pudding.

 

Brussels Sprouts

This is another member of the cabbage family, with a pungent-

astringent flavor, generally a bruised purple or green. Choose young

fresh Brussels sprouts for the best flavor. Brussels sprouts that

have been over-boiled and cooked whole are not so appetizing, but if

you buy fresh brussels sprouts, not frozen, slice them in half and

sauté them with ghee and kapha-balancing zesty spices, it is a

completely different taste and texture experience. They are excellent

for balancing kapha and good for balancing pitta.

 

Fennel Root

 

Fennel root is another vegetable that is quite uncommon. It is very

sweet, just like the seeds, and bursting with a fresh licorice

flavor. It is considered good for digestion, and is a tri-doshic

vegetable. Try sautéing sliced fennel with ghee and a little cumin,

coriander, and turmeric. Cook until tender but do not over cook it.

It should have a slightly crunchy texture when done. Fennel bulbs

also taste excellent baked or grilled.

 

Cucumber

Cucumbers are primarily used raw in salads but they can also be

cooked for a different taste and texture. The following is a recipe

for cucumber curry.

 

1 cucumber peeled, seeded, and sliced into 1/2 inch pieces

1 Tbls ghee

2 Tbls water

1/2 tsp fennel seeds

1/2 tsp Vata Churna

1/2 cup sour cream

1 tsp fresh cilantro leaves chopped

1 cup cooked quinoa

Salt to taste

 

In a frying pan, heat ghee. Add fennel seeds and fry for one

minute. Add cucumber, water and vata churna and cook for about 10

minutes. Add salt and sour cream and stir. Serve over cooked

quinoa, garnished with cilantro.

Note : This ayurvedic information is educational and is not intended

to replace standard medical care or advice.

Copyright MAPI, 2002.

 

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