NAMASTE!

DR.AATHIRA THANKACHAN

Ayurveda Doctor
Let us invite you to cook with our chef Rajesh Sishupalan. Today we cook Carrot Masala. Cooked carrots are sweet, nourishing, easy to digest, and contain lots of fiber. Beta carotene is a compound that gives it orange colour. In the body this is converted to retinol (Vitamin A) known as the vital nutrient for vision, immunity and maintaining that health of organs such as the heart, lungs and kidneys.
Let us invite you to cook with our chef Rajesh Sishupalan. Today we cook Carrot Masala. Cooked carrots are sweet, nourishing, easy to digest, and contain lots of fiber. Beta carotene is a compound that gives it orange colour. In the body this is converted to retinol (Vitamin A) known as the vital nutrient for vision, immunity and maintaining that health of organs such as the heart, lungs and kidneys.

Revered in ancient Rome as an aphrodisiac and proverbial for their benefits on eyesight, carrots are sweet and bitter with a heating energy. They calm vata and kapha. Their high antioxidant content is the reason why carrots are used for blood cleansing, liver cleansing and cancer healing. Yet, delicious and comforting as they are, carrots may disturb pitta if consumed in excess.

INGREDIENCES FOR 1 PORTION
  • 2 long onions

  • 1 big onion

  • 1 lemon

  • ¼ tea spoon black pepper, crushed

  • 1 tea spoon honey

  • salt to taste

  • 1 table spoon/15 ml oil

METHOD
  • Peel the carrot and cut it into the slices. 
  • Boil the carrot in the pot for 5 minutes. 
  • Chop the onion into the small pieces. 
  • Heat the oil in a soucepan.
  • Add onion and fry it until translucent and fragrant.
  • Add crushed black pepper and salt. 
  • Stir in all the spices, cook for a further minute.
  • Add cut and precooked carrot, bring it to a simmer and add drops of lemon mixed with honey. 
  • Serve it with your favourite rice or chappati.

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