Carrot Subji

Carrots have many qualities – sweet, bitter, pungent, heating, light, sharp. This is great for hemorrhoids, water retention, and blood building. It’s an excellent brain tonic and aids in deep thinking.

Makes a nice breakfast, snack, or as a side dish for lunch or dinner.

*Modified from The Ayurvedic Cooking for Self-Healing by Usha and Dr. Lad

Carrot Subji

Ingredients

4 C of carrots, grated
1 handful of fresh cilantro, chopped
2-inch piece of fresh ginger, peeled and chopped fine
2 TBSP of shredded, unsweetened coconut
½ C water
1 TBSP ghee
½ Tsp black mustard seeds
½ Tsp Cumin Seeds
1 pinch hing
¼ Tsp Salt

Directions

Wash and grate the carrots medium/fine.

Put the cilantro, ginger, coconut, and water into a blender and blend on high until liquid.

Heat a pot on medium and add the ghee, mustard seeds, cumin seeds, and hing.

When the seeds pop, add the blended mixture and salt and brown very slightly.

Stir in the carrots, cover and cook on medium heat until just tender, about 10 minutes. Stir occasionally.

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