The Wide World of Vegetables
There's an exciting world of unusual vegetables to explore. If you find yourself always gravitating towards the usual staples -- broccoli, zucchini, carrots, peas and spinach-read on!
Kohlrabi (Cabbage Turnip)
Kohlrabi can be found in many grocery stores. They resemble turnips, and are generally sold with their green tops. The greens are also edible. Look for small heavy bulbs without blemishes or soft spots, with fresh green tops. Kohlrabi can be white, pale green or purple on the outside. They are generally crisp white on the inside. They are a good source of vitamin C and potassium. They contribute the pungent and astringent tastes, and are excellent for pacifying Kapha.
Kohlrabi resembles the texture of a potato when cooked. They have a tough skin that needs to be peeled off, and are quite firm and need some muscle to actually cut into pieces. However, once you manage to dice them into bite-sized pieces, they make a sumptuous vegetable side dish. Sauté the pieces in olive oil or Ghee with Vata Churna and cook, covered, until fork friendly. Do not over cook. You can also boil them until tender and mash them like mashed potatoes with ghee, salt and pepper. You can add cooked diced kohlrabi to dhal soups or vegetable stews. Kohlrabi has a peppery flavor, and combines well with carrots or peas.
Okra (Ladies' fingers or Gumbo)
Okra is usually grown in hotter climates. It is a ridged cone shape, about 2-4 inches long, and filled with lots of white round seeds. The exterior is a fresh green. Okra is a source of dietary fiber, folic acid and potassium.. Okra is a tri-doshic vegetable-good for balancing all three doshas. They have a delicious pungent taste. Choose young, tender pods, over-mature ones can be fibrous and tough. Okra releases a sticky substance when cut. Whole fried okra is less sticky. If frying okra, use ghee or olive oil.
To reduce the stickiness for other dishes, wipe okra dry before you cut, and use a dry knife and cutting board. Quick-sauté okra with spices in ghee to reduce secretion of the sticky substance. Okra combines well with other vegetables such as potatoes, corn and shredded coconut. To make okra: 2 cups okra, washed and sliced into 1/2 inch pieces. Discard the stems.
1 teaspoon Ghee
1/2 teaspoon each of ground cumin and coriander
1/4 teaspoon dried mango powder (amchur),
available at Indian food stores
1/2 inch piece fresh ginger, sliced
1/4 teaspoon turmeric
Salt to taste
Heat ghee in a frying pan and add the fresh ginger. After one minute add cumin and coriander. Fry for another minute. Add the okra, dry mango powder, and turmeric. Cook for about 15 minutes, or until the okra is tender. Add salt and serve with your main dish.
Loki (Lauki, White Gourd)
Loki is a crook-necked squash shaped like an eggplant and grown widely in Asia. It has a pale green exterior and is a fresh white inside. It is highly recommended according to ayurveda and helps all body types, especially pitta, and is supposed to be good for the liver. You can usually find loki at Indian or Asian grocery stores. Loki can be substituted for zucchini in many recipes. For the method of cooking loki, visit recipes/recipe-lauki.html.
Loki can be peeled and grated and cooked into a sweet pudding with milk, sugar and nuts, just as you would make rice pudding.
Brussels Sprouts
This is another member of the cabbage family, with a pungent-astringent flavor, generally a bruised purple or green. Choose young fresh Brussels sprouts for the best flavor. Brussels sprouts that have been over-boiled and cooked whole are not so appetizing, but if you buy fresh brussels sprouts, not frozen, slice them in half and sauté them with ghee and kapha-balancing zesty spices, it is a completely different taste and texture experience. They are excellent for balancing kapha and good for balancing pitta.
Fennel Root
Fennel root is another vegetable that is quite uncommon. It is very sweet, just like the seeds, and bursting with a fresh licorice flavor. It is considered good for digestion, and is a tri-doshic vegetable. Try sautéing sliced fennel
with ghee and a little cumin, coriander, and turmeric. Cook until tender but do not over cook it. It should have a slightly crunchy texture when done. Fennel bulbs also taste excellent baked or grilled.
Cucumber
Cucumbers are primarily used raw in salads but they can also be cooked for a different taste and texture. The following is a recipe for cucumber curry.
1 cucumber peeled, seeded, and sliced into 1/2 inch pieces
1 Tbls Ghee
2 Tbls water
1/2 tsp fennel seeds
1/2 tsp Vata Churna
1/2 cup sour cream
1 tsp fresh cilantro leaves chopped
1 cup cooked quinoa
Salt to taste
In a frying pan, heat ghee. Add fennel seeds and fry for one minute. Add cucumber, water and vata churna and cook for about 10 minutes. Add salt and sour cream and stir. Serve over cooked quinoa, garnished with cilantro.
These articles provide a great resource from The Council of Maharishi Ayurveda Physicians on the knowledge, practices, products, and applications of Maharishi Ayurveda.
Disclaimer
The sole purpose of these newsletters is to provide information about the tradition of ayurveda. This information is not intended for use in the diagnosis, prevention or cure of any disease. If you have any serious, acute or chronic health concern, please consult a trained health professional who can fully assess your needs and address them effectively. If you are seeking the medical advice of a trained Ayurvedic expert, call our Health Educators or e-mail us for the number of a physician in your area.
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