Vegetables prepared this way make a good side dish or a light evening meal for anyone following a Vata-reducing diet, new mothers, or any children who like mixed vegetables.
1 cup diced potatoes 1/2 cup thinly sliced carrots 1/2 cup thinly sliced beets
1 cup thinly sliced yellow squash
1/2 cup chopped Swiss chard leaves or spinach, or more to taste
2 tablespoons ghee
1/2 teaspoon brown mustard seeds 1/2 teaspoon ground cardamom 8 fenugreek seeds, lightly roasted and ground
1 teaspoon Vata Churna or
1/4 teaspoon ground cumin 1/2 teaspoon turmeric 1/4 teaspoon ground ginger 1 teaspoon salt
Steam the vegetables in a pressure cooker (2 to 3 minutes) or steamer (5 to 10 minutes) until they are tender. In a large skillet heat the ghee and the mustard seeds. When the seeds start to pop, add the remaining spices and the salt. Stir for 30 seconds and then add the vegetables. Saute for about 2 minutes, or until they are well coated with the spices.