Pitta Dosha Dinner - Potato & Celery Subji

Pitta Dosha Dinner - Potato & Celery Subji

Subji has a variety of names, but simply means a variety of vegetables cooked with spices, when we look at making subji for our specific dosha, we can choose from the vegetables and spices that are advantageous to us. This means that a subji, which can also be considered a side dish, to eat with tofu, tempeh, or paneer, is a really versatile addition to your meal choices. You can experiment with trying different subji to create some delicious changes.

I have included different subji for each dosha, in the nutrition section.

Ingredients

• One medium size white or sweet potato
• 1 or 2 sprigs of celery  - chopped
• 1 tablespoon of coconut oil
• Quarter teaspoon of parsley
• A quarter of a teaspoon of Garam Masala ( recipe included in this section )
• Water 

Directions

Wash and chop the potato into small cubes.

In a large frying pan add the coconut oil and add all the spices, stir for a few minutes until a fragrant smell arises, just a couple of mins.

Add the chopped celery and cook gently for it to go translucent and then add the chopped potato and mix so that the spices cover the potato and celery thoroughly, cook for a few minutes careful not to burn.

Now carefully add a little water so that the mixture is moist and helps everything not to stick.

Cover the pan so that the steam from cooking can add to the small amount of water that you have already added and helps to cook through the potato.

Cook for 5 to 10 mins until the potatoes and soft and ready to eat.

Serve with a portion of green leaves and sliced green peppers 

Serve with rice cakes if you fancy.