Great to serve in springtime, Kapha’s season, Spicy Vegetable Curry decreases Kapha and Vata and increases Pitta somewhat. It makes a good side dish for Pitta when served as part of a meal with other Pitta-reducing selections. The predominant tastes are pungent, sour, sweet, slighdy bitter, and astringent with hot and oily qualities. This combination makes it a good main dish anytime for those following a Kapha-reducing diet.
Wash, peel, chop, and grind all the ingredients before beginning to cook. Select fresh, seasonally available vegetables. If you omit those vegetables not available listed in this recipe, be sure to substitute others in the correct quantity to make up the total amount. Although fresh vegetables are always the best choice, buying good-quality fresh tomatoes, peas, and other summer favorites might not be practical in winter. The occasional use once every week or two of canned or frozen ingredients is all right as long as they make up a small part of the recipe.
Serves 6 to 8
1 tablespoon Kapha Churna or prepared curry powder or
1/2 teaspoon ground ginger 1/4 teaspoon licorice root powder 1/4 teaspoon ground cloves 1/2 teaspoon ground coriander
4 medium carrots, sliced
4 small zucchini, sliced thin
1/2 cups green beans, cut in 1/2-inch pieces
1/2 cup fresh or frozen peas
1 teaspoon salt
1/2 cup water, or more as needed
3 tablespoons olive oil or other cooking oil 1 teaspoon turmeric 3/4 teaspoon ground cumin 1 small cauliflower, broken into florets
1 small eggplant, peeled and diced
3 to 4 medium tomatoes, skinned and diced, or 118-ounce can peeled tomatoes, chopped
1. In a large pot, heat 3 tablespoons ghee over moderate heat. Add the Kapha Churna, stir briefly, then add the carrots and the zucchini slices. Turn the heat to low and stir until well coated with ghee. Cover and allow the vegetables to simmer for 3 minutes. Add the green beans, peas, salt, and 1/2 cup water. Cover and continue simmering on low while preparing the other ingredients. If the water evaporates, add more.
2. In a frying pan or large wok, heat 2 tablespoons oil over moderately high heat. Add the turmeric and the ground cumin. Mix well together for about 30 seconds, then stir in the cauliflower. Stir-fry about 2 minutes, or until the cauliflower is evenly coated and bright gold. Push the cauliflower to the sides of the pan and add the remaining tablespoon of oil to the center. When it is hot, stir in the eggplant. Cook 1 minute. Then mix the tomatoes in with the eggplant and the cauliflower. Stir until everything is well blended. It should become very liquid, like a tomato sauce. If not, add water gradually. Cover and turn the heat to low and simmer 3 to 4 minutes.
3. About 10 minutes before serving, stir the tomato mixture into the large pot. Mix gently and simmer on low. Serve with rice.
note: If any curry is left after the meal, save it until evening and heat it by frying in hot oil. Then stuff it in folded chapatis, tortillas, or pita bread. Serve these with a tossed salad for a light meal.