Carrot, Turnip and Cauliflower combo dish

When I was a little girl, I did not like eating carrot or turnip or a combo.  My Mom always explained about the health benefits of these vegetables but I won’t let these touch my mouth.  As years passed I started making mother nature my ally.  I realized it is better to eat all the vegetables and fruits, full of essential vitamins and nutrients, instead of popping pills.

For example carrots and turnips contain significant amounts of vitamin C.  Carrots are a single source of  beta-carotene, which help to clean the blood and prevent high blood pressure, heart disease and stroke.  Most root vegetables, like carrots and turnips are high in complex carbohydrates, which break down into sugar in our body to give us energy and the ability to function properly. They are also high in fiber, low in fat and in calories. Additionally, they contain essential minerals such as potassium, phosphorous, magnesium and small amounts of iron.

Since we are adding cauliflower to our casserole dish, let us look at the health benefits of cauliflower as well.  Cauliflower contains selenium and vitamin C which work together to strengthen the immune system and it is associated with the maintenance of a healthy cholesterol.  The high amount of fiber in cauliflower is known to help improve colon health and can even help prevent breast cancer and other female cancers.

 Ingredients:

1 large onion chopped finely, grated ginger ½ tsp,  4 carrots medium size washed, peeled and cut into small pieces, 3 turnips peeled and cut into small pieces, 1 small cauliflower, cut into small pieces,  ½ tsp mustard seeds(methi), ½ tsp cumin seeds(zeera), salt to taste,  ¼ tsp turmeric powder, a pinch of asafetida, 1 tsp coriander powder, 1 tsp garam massala or curry powder, 1 tsp of wine vinegar, 11/2 tbsp mustard oil, 1 clove of garlic.

 Method:

Heat mustard oil on a slow flame, put  a clove of garlic.  By putting this clove of garlic into the oil, the pungent smell of mustard oil disappears.

Now put asafetida, mustard seeds and cumin seeds. Once these seeds stop spluttering, add grated ginger and onion and cook on the slow flame.

Add turmeric and salt and cook till onion become light brown.

Add carrots, turnips and cauliflower to the pan.  Stir it well and cover the lid and keep cooking on the slow flame.

When all the vegetables turn tender, uncover the pan and cook for another two mintes so that water content evaporates.  Add coriander powder and curry powder and mix it well.

Now add a tsp of wine vinegar to give it a tangy taste.

Turn off the flame and enjoy hot with bread, parantha or chapati.