"I learnt this simple delicious healing ayurvedic dish in Kerala on one of my visits. I have made this several times since, and I love it, it contains a good amount of healing spices to support detoxification and over wellbeing." - jana
1 ½ cups boiled, peeled and chopped potatoes
4 cups finely chopped seasonal greens
3 tbsp of ghee or coconut oil
1 tsp cumn seeds
1.4 tsp asafetida (hing)
1 tsp chopped garlic
1tsp findelly chopped ginger
1 tsp finely chopped green chilies
2 whole dry Kashmiri red chilies, broken into pieces
2 tsp coriander powder, if you have fresh add it in
½ tsp turmeric powder
Celtic sea salt to taste
Freshly cracked pepper
Heat oil in a non stick pan and add the cumin and asafetida. Sauté on a medium flame for 30 sec to infuse the flavors of the spice into the oil.
Add the garlic, ginger, green and red chillies and saute for another minute on a medium heat.
Add the potatoes, toss gently and cook on low for a few minutes then add spinach, coriander, turmeric, salt and pepper and stir. Mix well and cook for another 5 min until the spinach is soft and all spice is evenly infused.
Serve hot with lemon rice and hot chapatti.
Lemon rice has been traditionally made in Kerala by fishermen to bring with them as a food on long fishing trips. Just bring brown basmati rice with pinch of salt and cumin seeds into boil and cook until soft. Then squeeze a good amount of lemon into the rice – it works as a preservative and the delicious tangy flavor goes well with the nourishing Aloo Palak. Fresh ginger stimulates your Angi – digestive fire (enzymes production) and helps to digest the more difficult potatoes. Slightly cooked spinach adds extra iron into an already healing dish, turmeric brings the flavors and also helps to reduce body inflammation and support overall detoxification process.
Asafetida, also known as Hing, is a latex gum extracted from several species of a perennial herb, Ferula. It is available in the market as a solid brick or smaller pieces, as well as in tablet or powder form.
Along with its culinary uses, asafetida has a prominent place in traditional medicine. Its health benefits come from its carminative, antiviral, antibacterial, antioxidant, anti-inflammatory, anticoagulant, antispasmodic, expectorant, sedative, diuretic, vermifuge, emenagogue, aphrodisiac and anti-carcinogenic properties. Listed below are some of the popular health benefits of Asafoetida, just to name few: menstrual cramps, digestive health, antiparasitic, antacids, mood elevator, skin health, and much more.
recipe by Jana Brunclikova