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Root vegetables are grounding and calming foods for the autumn season and they help pacify aggravated vata. Chukandar (Red beetroot) and Gajar (Carrot) are sweet and known to have heating properties. Together, they aid digestion and cleanse the stomach and intestines.
This beetroot and carrot curry is not only delicious but also a great way to reduce the effects of vata on the body.
5 organic beets, peeled and sliced thin
4-5 organic carrots, peeled and sliced thin
¾ cup of water
2 tsp of sugar and ghee
1 tsp curry powder
Warm the ghee in an iron skillet (kadhai). Stir in sugar until it dissolves
Add water and vegetables
Cook for 12-15 minutes over medium heat. Stir occasionally
Add curry powder and salt
Cook for another 5 minutes until the vegetables begin to glaze and the mixture thickens
Beets and carrots are good for Vata and Kapha, This recipe is nourishing and energising, and can be enjoyed throughout the autumn and winter season. However, both carrot and beetroot should be eaten in moderation, since they can aggravate pitta due to their heating quality.
To know more about Ayurvedic recipes and diet, talk to a Jiva doctor today. Dial 0129-4040404 or click on ‘Speak to a Doctor’ in the Connect Tab of the Jiva Health App.
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