Mixed Root Veggies is a vegetable curry made in Ayurveda style. Chef Kunal Kapur shares the recipe in detail.
Preparation Time
10-15 Min
Cooking Time
10 Min
Meal Type
main course
Difficulty
MEDIUM
For Mixed Root Vegetable Curry
1-2 tbsp ghee
1 tsp mustard seeds
1 green chilli
1 tsp grated ginger
1 cup carrots
½ cup taro
½ cup potatoes
½ cup radish
rock salt to taste
7-8 curry leaves
water as required
1 cup freshly grated coconut
1 green chilli
½ tsp cumin seeds
water as required
3 tsp curd
¼ cup freshly chopped radish leaves
In a pan, add 1-2 tbsp ghee, 1 tsp mustard seeds, 1 green chilli, 1 tsp grated ginger, 1 cup carrot, 1/2 cup taro, 1/2 cup potatoes, 1/2 cup radish, rock salt, 7-8 curry leaves and mix it properly.
Add some water and let it cook.
In a mixer jar add 1 cup grated coconut, 1 chopped green chilli, 1/2 tsp cumin seeds, water, 3 tsp curd and grind it into a thick paste.
Mix it with the cooked vegetables.
Garnish it with fresh radish leaves and serve it with rice.
Mixed root vegetable curry is made from Carrots, Taro, Radish (Mooli) and Potatoes. Radish is filled with Vitamins like A, C, E and minerals like Magnesium and Potassium, which aid our immunity. Taro can flush out the toxins from the body. Radish is good for balancing Vata and Kapha.
This mixed root vegetable, a powerhouse of vitamins and minerals, is simple to cook and super tasty.
