2tablespoonsHomemade Ghee or sunflower oil, divided
4medium carrotscut into small circles
2yellow beetsscrubbed and cut into triangles or ½-inch cubes
1daikon radishcut into half-moons
1bunchbitter dark greensturnip, kale, collard or beet greens
1-inchpiecefresh turmeric, minced; or
Pinch of hing powder (asafoetida powder)
½teaspoonHimalayan pink mineral salt
1bunchfresh cilantro leavesfinely chopped
In a wok or large skillet, heat 1 tablespoon ghee. Stir-fry carrots, beets and daikon pieces for 1 minute; then cover and cook for 5 minutes. Uncover, stir and test for tenderness. Cook up to another 5 minutes, if needed.
When vegetables are almost softened to desired texture, add dark greens, cover and sauté until greens start to wilt.
Meanwhile, in a small pan, heat remaining 1 tablespoon ghee. When ghee is hot but not smoking, reduce heat and add turmeric, ginger and cumin seeds. Heat until cumin seeds turn brown. Stir in coriander and hing powder.
Toss ghee mixture with vegetables. Stir in salt and cilantro. Serve Sabji in bowls garnished with Fresh Green Chutney.
Amount Per Serving
Calories 1143Calories from Fat 36
% Daily Value*
Total Fat 4g6%
Saturated Fat 3g15%
Monounsaturated Fat 1g
Total Carbohydrates 25g8%
Dietary Fiber 8g32%
* Percent Daily Values are based on a 2000 calorie diet.