The Shatavari (in Ayurveda) is known as Asparagus to the world. While innumerable benefits are now believed by modern medical experts, the properties of this wonderful herb have been illustrated hundreds of years back in texts of Ayurveda Paakashashtra (cooking book). Shatavari is one of the most innocent herbs that have multiple benefits in human body. Ayurvedic scholars in many parts of India advise patients to prepare Super Shatavari Veggie for several benefits.
The Benefits of Super Shatavari Veggie
1. Shatavari is best cleansing and healing herb according to Charaka Samhita.
2. Nutritional studies prove Ayurvedic benefits of Shatavari of antioxidants.
3. It’s a low calorie source of potassium and folate –again backing Ayurvedic cleansing properties.
4. It’s Hridya (cardio tonic). Modern study reveals component called homocysteine that helps preventing heart problem.
5. It’s mootral (potent diuretic) according to Ayurveda and hence good in renal impairment
6. Ayurveda classifies this stunning herb as safest and best laxative.
Preparation of Super Shatavari Veggie
• Half kilogram tender asparagus spears
• Half tsp. of fennel seeds
• 3 tsp sunflower cooking oil
• 6 garlic pods (preferably minced)
• 1 tsp of cumin seeds
• 2 medium sized tomatoes (small pieces)
• 2 medium sized onions (thinly sliced)
• Half tsp. of coriander powder
• 1 green capsicum (finely chopped)
• A pinch of Aamchur (dried mango powder)
• Salt to taste
Prepare the Shatavari:
Wash Shatavari and pat dry.
Cut off the top of each shaft, in one piece.
Hold every shaft in the middle and bend. The spear will bite off toughest point. The tough portion is not used in recipe.
Cut the remaining portion of each shaft into one inch piece and keep aside.
Cooking the Shatavari:
• Heat the sunflower oil in a pan with wide mouth on a medium fire. When hot, add the seeds (cumin and fennel). Shallow fry until the seeds are cooked (sizzling is stopped then).
• Add onions and chopped green capsicum and stir.
• Include minced garlic and stir till the onions get brown.
• Now include the asparagus and sauté it well for a minute.
• Add the spice powders (coriander and aamchur) and stir again. Be sure that all the asparagus is finely spice coated.
• Sprinkle a very few drops of water over the shatavari. This is done to keep the dish moist and not wet. Also, it helps preventing burning while you cook.
• Now cook the Shatavari for about 6 minutes. Don’t overcook or else the herb lose its texture and properties. Stir frequently to avoid burning.
• When the veggie dish is almost cooked, include the tomato and salt to taste.
• Stir well and cook for more for 4 minutes.
Note: The tomatoes and salt are added in last that prevents the vegetable herb to release too much water and drooping.
Turn off stove and serve hot with Indian flat bread (Rotis).