2 tablespoons Homemade Ghee or sunflower oil, divided
4 medium carrots (cut into small circles)
2 yellow beets (scrubbed and cut into triangles or ½-inch cubes)
1 daikon radish (cut into half-moons)
1 bunch bitter dark greens (turnip, kale, collard or beet greens)
1-inch piece fresh turmeric, minced; or
1 teaspoon turmeric powder
1-inch piece fresh ginger (minced)
1 tablespoon cumin seeds
1 tablespoon ground coriander
Pinch of hing powder (asafoetida powder)
½ teaspoon Himalayan pink mineral salt
1 bunch fresh cilantro leaves (finely chopped)
In a wok or large skillet, heat 1 tablespoon ghee. Stir-fry carrots, beets and daikon pieces for 1 minute; then cover and cook for 5 minutes. Uncover, stir and test for tenderness. Cook up to another 5 minutes, if needed.
When vegetables are almost softened to desired texture, add dark greens, cover and sauté until greens start to wilt.
Meanwhile, in a small pan, heat remaining 1 tablespoon ghee. When ghee is hot but not smoking, reduce heat and add turmeric, ginger and cumin seeds. Heat until cumin seeds turn brown. Stir in coriander and hing powder.
Toss ghee mixture with vegetables. Stir in salt and cilantro. Serve Sabji in bowls garnished with Fresh Green Chutney.
Recipe Additional Notes:
PER SERVING (about 1 cup): 143 cal, 4g fat (1g mono, 0g poly, 3g sat), 10mg chol, 171mg sodium, 25g carb (8g fiber, 12g sugars), 3g protein
Heather Baines
