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Mixed Veggies Rasedar

Updated: Mar 29, 2023

Simple, nutritious, flavorful, pleasing to the palate and the eye: thid recipe is for everyday cooking. It will satisfy Pitta-dominant natures, without aggravating this dosha. It promotes efficient digestion (which is crucial to Vata and Kapha dominant individuals). It is a sattvic recipe, that is to say: a recipe that balances the 3 doshas (Sattvic).

It is also quick and easy to prepare.

One could really wonder, why there's even a point in sharing such a simple vegetables recipe: most of my patients with serious chronic diseases, have to follow a strict diet and often, even if you aren't sick, eating healthy is no fun. We lack the Satisfaction that should come from eating. This simple recipe will prove the point: spices are the key, they make things tasty and colourful, trigger our taste buds, and provide their therapeutic benefits to our body and mind, all contributing to a feeling of "Satisfaction", aka "Preenana" in ayurveda. A concept that is central to healing and eating. One needs to be satisfied when eating, and here, you'll see that satisfaction can happen with very simple veggies

  1. Season: preferably a winter recipe, due to the type of spices that together create too much heat in the summer.

  2. Diabetes: replace potato and carrot with bitter gourd. The Fenugreek and the bitter gourd will lower your blood sugar levels.

  3. If you suffer from chronic bloating, remove the cabbage and replace it with sweet potato or another green vegetable of your choice

Preparation: 15 minutes

Cooking time – 30 minutes

Serves 4


  • Oil 15 to 30 ml (1/2 oz)

  • Water 250ml (6 to 10 oz)

  • Potatoes, peeled and cut in 4 pieces – 250g (1/2 lb)

  • Carrots: peeled cut in pieces – 125g (1/4lb)

  • Green Beans 125g (1/4lb)

  • Cabbage 125g (1/4lb)

  • Onion 125g (1/4lb)

  • Garlic Cloves: 5

  • Ginger (fresh): 3cm (1 inch +) – finely sliced


  • Himalayan Salt: 1 tbsp

  • Turmeric: 1 tbsp

  • Curry Powder: 1tbsp

  • Methi (Fenugreek) seeds :1/2tbsp

  • Cumin Seeds : ½ tbsp

  • ½ cup of coriander leaves, finely chopped

How to

1. In a wok at medium heat, add:

  • the oil

  • the cumin seeds

  • the methi seeds

2. Cook (stirring) until dark brown but without burning the seeds

3. Add all the vegetables and stir so that the veggies are mixing with the spices and oil

4. Add & stir to mix:

  • The salt

  • Turmeric

  • Curry powder

  • Ginger

  • And the water

5. Leave to cook for 30 minutes, covered. Add a bit of water if you see the content sticks to the pan.

6. 5 minutes before the end: add the coriander

7. When everything is cooked and soft, it is ready to serve.


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