My preparation for my upcoming ride to Tawang, Arunachal Pradesh, is underway, and I’m just four weeks away from this exciting adventure on two wheels. Around this time last year, I completed the Ladakh Ride, which was a thrilling experience. Whenever I plan a long ride of over a thousand kilometers, I start by adjusting my dietary habits. This means reducing alcohol consumption and incorporating more vegetarian and colorful meals into my diet to ensure I get essential micro and macronutrients.
Though I’m a devoted meat-eater, I try to balance my meals, and the upcoming rides give me a chance to experiment with vegetables. I thought it would be a great idea to create a recipe that is rich in taste and texture while being easy on the stomach and providing the energy I need for riding at least 250 kilometers a day for over a week.
This time, I tried cooking vegetables in a rich gravy made from onions and kalmi paste (a cashew nut paste), and the result was a delicious and healthy dish. I highly recommend trying this comforting recipe when you want to stick to a vegetarian diet. Happy cooking!
Prep Time: 15 minutes
Cook Time: 30 minutes
Serves: 4
Ingredients:
Broccoli – 100 gm
Carrott – 50 gm
Yam – 150 gm
Snake Gourd – 150 gm
Onions – 100 gm
Garlic – a few flakes ( finely chopped )
Fresh Turmeric Pod ( Gili Haldi ) – 1 inch
Kaju Kalmi Paste – 3 tbsp
Coconut Oil – 20 ml
Coconut Milk – 20 ml
Vegetable Stock – 120 ml ( one cup )
Turmeric powder – 1/2 tsp
Cumin powder – 1 tsp
Coriander powder – 1 tsp
Red Chilli powder – 1 tsp
Mustard seeds ( for tempering ) – 1/2 tsp
Salt – to taste
Lime juice – 1 tbsp
Instructions:
1 ) Wash, clean and cut the vegetables as per choice. Set aside. Grind the onions and turmeric pod together and keep aside.
2 ) Add coconut oil to the pan and heat a bit. Saute the onion and turmeric paste along with chopped garlic till it gets brown. Simmer the flame.
3 ) Add powdered spices and kalmi paste and saute further for two minutes on a slow flame.
4 ) Add the vegetables and mix well. Add the coconut milk and vegetable stock. Add salt and mix well. Let it cook for approximately fifteen minutes on a slow flame. Check whether the veggies are cooked. Once done, remove it from the flame. Add lime juice and garnish with fresh coriander and sesame seeds. Serve with Rice.
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