There is more to curry than meets the eye in creating harmony and balance to make body, mind, and spirit happy. Mother Nature has provided us with a treasure trove of spices, herbs, and foods that contribute to our well-being, enable us to handle stress better, and attain a balanced and positive outlook on life. Healing with food, herbs, and spices is nature’s gift to us.
For centuries in India, anise, bay leaf, cumin, black pepper, cinnamon, cardamom, clove and other spices have not only been prescribed to treat respiratory and digestive disorders, but to prepare delicious foods. A curry is basically a casserole of vegetables, chicken, fish, lamb, or ground meat cooked in a masala (a combination of several spices in a paste).
Grated Carrots Sautéed with Flavor-enhancing Spices (Gajar ka Sabzi)
2 pounds fresh carrots, grated
¼ cup corn oil
1 teaspoon black mustard seeds
1 teaspoon cumin seeds
1 teaspoon split black beans (urid dal)
1 large onion, peeled and chopped fine
6 cloves garlic, peeled and chopped fine
½-inch piece fresh gingerroot, peeled and chopped fine
1 green chili, chopped fine
2 sprigs fresh curry leaves
¼ teaspoon asafoetida
¾ teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon cumin powder
½ teaspoon garam masala
Salt to taste
Heat the oil in a wok over medium heat. Add the mustard seeds, cumin seeds, and split black beans and sauté for 2-3 minutes, stirring constantly, until they change color and the mustard seeds start popping.
Add the onions, garlic, ginger, chili, and curry leaves and sauté for 3-4 minutes, stirring occasionally, until onions turn soft and golden brown.
Add the asafoetida, turmeric, coriander, cumin, and garam masala and mix thoroughly for 3-4 minutes.
Add the grated carrots and salt and mix thoroughly. Cover and simmer for 6-7 minutes, stirring occasionally to prevent the ingredients from sticking to the bottom of the wok.
Serve hot with basmati rice, roti, legumes, raita and cilantro chutney.
Try being on friendlier terms with your stomach. Discover and share my delicious, healthy, and easy-to-prepare recipes of diverse flavors with your friends from my cookbooks Feast of India: A Legacy of Recipes and Fables (1991, 2015) and India’s Unsurpassed Cuisine: The Art of Indian Curry Cooking (Editor’s Choice, 2016) at www.feastofindia.net.