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Kapha-Vata Balancing Fennel Stir-Fry
A light and flavorful fennel stir-fry designed to balance Kapha and Vata doshas. The gentle spices and warming preparation method aid digestion and promote well-being.
Auteur: Zarah
Types de corps appropriés
Temps de cuisson
Temps de cuisson: 15 minutes
Catégories
Vegetarian
Ayurvedic
Quick Meal
Dinner
Accompagnement
Ingrédients
- Fenchelgemüse (Fennel), thinly sliced
- 1 tbsp Ghee or Olive Oil
- 1/2 tsp Cumin Seeds
- 1/4 tsp Turmeric Powder
- 1/4 tsp Ginger Powder
- Pinch of Asafoetida (Hing)
- Juice of 1/2 Lemon
- Fresh Cilantro, chopped (for garnish)
- Salt and Pepper to taste
Valeur nutritive
- Calories: 120 kcal
- Protéines: 2g
- Glucides: 10g
- Graisses: 8g
- Fibres: 4g
Instructions
- Heat ghee or olive oil in a pan over medium heat.
- Add cumin seeds and let them splutter.
- Add asafoetida (hing), turmeric powder, and ginger powder, and sauté for a few seconds until fragrant.
- Add the sliced fennel and stir-fry for 8-10 minutes, until tender-crisp.
- Season with salt and pepper to taste.
- Squeeze lemon juice over the fennel.
- Garnish with fresh cilantro before serving.
Bienfaits ayurvédiques
Types de corps appropriés
- Fenchelgemüse (Fennel), thinly sliced
- 1 tbsp Ghee or Olive Oil
- 1/2 tsp Cumin Seeds
- 1/4 tsp Turmeric Powder
- 1/4 tsp Ginger Powder
- Pinch of Asafoetida (Hing)
- Juice of 1/2 Lemon
- Fresh Cilantro, chopped (for garnish)
- Salt and Pepper to taste