Recipe from the Ayurveda kitchen in Birstein by Kerstin Rosenberg
In Ayurveda, eggplants and carrots are among the most important winter vegetables. Their warming and strengthening properties give us new strength and vitality for the cold season.
Ingredients
3 - 4 medium carrots
1 eggplant
2 red onions
1 sprig of ginger
1/2 red chilli pepper
1 tbsp curry leaves, dried
t1 tsp cumin seeds
½ tsp coriander seeds
2 cloves
2 tbsp raisins
2 tbsp ghee
1 tsp salt
150 ml water
¼ tsp garam masala
1 tbsp maple syrup
1 MS saffron powder
2 tbsp cream
Preparation
Wash and dice the aubergine and place on a baking tray in the oven at 180° for 15 minutes.
Wash, peel and dice the carrots. Peel the onions and cut them into fine half-rings, grate the ginger finely, halve the chilli, remove the seeds and cut into fine rings.
Heat the ghee in a pot and roast the cloves, cumin and coriander seeds in it. Add the onions and chilli and sauté until translucent. 4.
Add the carrots, curry leaves, ginger and raisins and sauté. Add 150 ml water and salt and sauté for 5 minutes. 5.
Add the diced aubergine and sauté for a further 10 - 15 minutes.
Add the garam masala, saffron, maple syrup and cream and continue to cook for another 5 minutes.
Preparation Tip:
With their sweet and warm properties, carrots and eggplant are the optimal vegetables for balancing Vata. These properties can be further emphasized by adding 1 MS nutmeg, anise and pippali each.
