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Potato and zucchini vegetables Ayurvedic

Potato and zucchini vegetables Ayurvedic

(AUM center) - This quick potato and zucchini recipe opens up a new taste experience for the friend of Italian cuisine. And it is always healthy, because potatoes and zucchini complement each other not only tastily excellent, but also in their vitamin, mineral and trace element share.

Ingredients for 4 servings

For the vegetables

  • 700 g potatoes - cut into small cubes
  • 300 g zucchini - cut into small cubes

Liquid ingredients and spices

  • 1/2 t of whole cane sugar
  • 1 1/2 teaspoons salt
  • 1TL Garam Masalla
  • 1/4 bunch of coriander chopped

Spicy sauce (Fodni)

  • 2 tablespoons of ghee
  • 1 1/2 teaspoon cumin
  • 1/4 TL Hing (Asafödita)
  • 1 tsp Haldi (turmeric)
  • 1/4 teaspoon chilli powder
  • 5-10 curry leaves (not essential)

preparation

Preparation time approx. 20 minutes

Heat the ghee, add cumin and roast briefly. Beware that the spice does not burn!

Add Hing, Haldi, chilli powder and the curry leaves one after the other and roast briefly with constant stirring.

Then add the potatoes, mix well and sauté for about 5 minutes.

Then add the zucchini, mix well again and simmer for 5 minutes on a low heat.

Then add Garam Masalla, sugar and salt.

Finally, fold in the fresh coriander and serve.

Here you can find our cooking films on YouTube.

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