Pea & Zucchini Sabji

Ingredients

1. Zucchini

2 cut

2. Mustard Seed

1 tsp

4. Tomato

2 small cut

6. Shaved Ginger

1 inch

6. Coriander powder

1/2 tsp

7. Kasuri Methi/Dried Fenugreek Leaves

1 tsp

7. optional coconut cream or paneer

to taste

2. Peas

1 cup

3. Tomato Puree

5 tbsp or to taste

5. Turmeric

1/2 tsp

6. Garam Masala

1 tsp

6. Chili

1 pinch

7. salt

to taste

Ayurvedic Information

Squashes like zucchini are cooling, sweet, hydrating and have the quality of pulling āma (undigested material) from the digestive system outward. They are an ideal food for people suffering with digestive discomforts like acid reflux, gastritis, and constipation as they are soothing and help to clear the pipes. Easy to digest, zucchini are especially beneficial for vāta and pitta dosha.

Pea & Zucchini Sabji

Ayurvedic Information

Method of Preparation

In hot oil of choice, pop the mustard seeds and fry the onion until translucent

Then add tomatoes, purée, and spices, cooking until aromatic and the tomatos have broken down.

Add the zucchini and cook for a few minutes on low-medium heat

Add the peas and then cover. When tender, top with garnishes of cilantro leaves, optional lime, and/or mix in a dollop of coconut cream.