There are more than five hundred million vegetarians in India, where cooks reflect regional standards and tradition. In the villages many still embrace a diet similar to their ancient ancestors. Every morning all over India, the vegetable bazaars and markets (sabzi mandi) are a remarkable sight, with every conceivable fresh seasonal vegetable and fruit. Small, tender seasonal vegetables are much more succulent than large ones because they are easy to digest and considered nutritious.
Carrots and Squash Sautéed in Cumin, Garlic and Ginger (Sabzi)
4 medium carrots
2 medium yellow squash
2 medium zucchini
¼ cup corn oil
1 medium onion, peeled and chopped fine
½-inch piece fresh gingerroot, peeled and chopped fine
4 garlic cloves, peeled and chopped fine
½ teaspoon turmeric powder
½ teaspoon coriander powder
½ teaspoon cumin powder
Salt to taste
Wash and cut the carrots, squash, and zucchini lengthwise into 2-inch pieces.
Heat the oil in a wok over medium heat. Add the onion, garlic, and ginger and sauté for 3-4 minutes, stirring constantly, until golden brown.
Add the turmeric, coriander, and cumin powder and sauté for 2-3 minutes.
Add the carrots, squash, zucchini, and salt, and stir. Cover and simmer for 5-6 minutes, stirring occasionally, until vegetables are tender.
Serve hot with basmati rice, legumes, and salad.
Being on friendlier terms with your stomach serves you well! Discover and share my dazzling repertoire of authentic, 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.