This Kapha-balancing shaggy dip can be served as an entree or side dish. Make a few servings ahead and store them in the refrigerator to enjoy as a healthy snack with raw carrot, celery and cucumber.
Advertisement Banner
Note: Doshas are advised to eat tomatoes in moderation.
Find out more about how to eat for your Dosha here.
BHARTA EGGPLANT
(SUMMER KAPHA)
SERVES 2
Ingredients
1 large eggplant (aubergine)
Extra virgin olive oil for brushing
1 tablespoon of ghee
Cumin seeds, 1 teaspoon
Finely chop 1 small onion
Peeled and grated ginger 2.5 cm (1 inch).
2 crushed garlic cloves
Half a small green chili, finely chopped and seeded
Finely chop 1 tomato (to yield 1/2 cup).
Half a teaspoon of ground turmeric
Half a teaspoon of ground coriander
Cumin ground to 1 teaspoon
Garam masala, 1/2 teaspoon
Celtic sea salt to taste
To serve, 2 tablespoons of finely chopped cilantro (cilantro), to be served (optional).
Method
Slice the eggplant into three or four pieces, and then brush it with olive oil.
Over medium heat, warm a medium-sized frying pan. Fry the eggplants for 10 minutes. Turning them frequently until they are soft and charred.
Remove the skin from heat. Remove the skin when it is cool enough to handle.
Remove the skin and mash it.
Add the cumin seeds to the ghee and heat it over medium-high heat.
Add the onion after 1 minute and continue to cook for a further minute.
Stir frequently while cooking the ginger, garlic and chili for one minute.
Continue to stir frequently while cooking for 3 minutes. Add the ground turmeric, cumin and coriander.
Add the garam masala and salt to the mashed eggplant. Stir well to combine, and continue cooking for 2 more minutes.
Serve with Indian dosas and top with coriander leaves.
INDIAN DOSAS
(VATA & KAPHA)
MAKES 10
Ingredients
110 g (3 3/4 oz/ 1/2 cup) urad dal
Fenugreek seeds, 1 teaspoon
Himalayan salt plus additional to taste
210 g (7 1/2 oz/1 1/2 cups) quinoa flour
For shallow-frying, 1 liter (35 fl. oz/4 cup) of filtered water plus additional for soaking the ghee.
Method
In a bowl with filtered water and salt, soak the fenugreek seeds and urad daal overnight.
Rinse the lentil, add the flour to the blender and blend until a fine paste is formed.
Add just enough water to form a thin batter. Pour into a heatproof large bowl.
Turn off the oven after 10 minutes of heating it to 200degC.
Set the bowl into the oven and bake for 15 minutes, or until the batter has a slight bubbling. (This traditional fermentation step is optional; the taste will be the same if you don’t do it). Remove the bowl from the oven, and sprinkle with salt.
Add a little ghee to a hot frying pan.
Pour about 80 ml (21/2 fl. oz/13 cups) of batter into the pan, and swirl quickly to spread it evenly.
Add a few drops ghee. Fold the dosa into half when the edges look crisp. Remove it from the pan.
Repeat the process with the remaining batter.
Images and recipes from
Supercharged food: Clean, green and vegetarian
Lee Holmes’ Murdoch Books is available in all good bookshops and online.
