Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Turnip, diced | 600 g | Pungent, Bitter, Sweet · Heating |
 Coriander seeds | 4 g | Astringent, Bitter, Sweet · Cooling |
 Ghee | 18 g | Sweet · Cooling |
 Cumin seeds | 4 g | Pungent, Bitter · Heating |
 Turmeric | 2 g | Bitter, Pungent, Astringent · Heating |
 Fresh ginger, grated | 5 g | Pungent · Heating |
 Rock salt | 4 g | Salty · Cooling |
| Water | 100 g | Whole culinary ingredient |
Step-by-Step Preparation
- Wash, trim, and cut the diced turnip into even pieces.
- Warm the ghee in a wide pan; bloom the cumin seeds and ginger, then add turmeric.
- Add the vegetables and coriander seeds; turn them carefully through the seasoning.
- Sprinkle in the water and rock salt, cover, and cook on low heat until tender but not waterlogged.
- Uncover for the final minutes, folding gently until excess moisture evaporates and the seasoning clings.
Dosha Modifications & Seasonal Guidance
Vaidya Culinary Note (regional Indian sabzi tradition)
Turnip Ginger Sabzi is a softly cooked, moderately seasoned vegetable dish. Vata: cook it fully and add a touch more ghee. Pitta: keep chilies absent and favor coriander. Kapha: reduce fat and leave the finish drier.
USDA Nutrition Facts for Turnip Ginger Sabzi
| Nutrient | Per 100g | Per Serving (1 serving (184g)) |
|---|---|---|
| Energy (Calories) | 49 kcal | 91 kcal |
| Protein | 0.9 g | 1.7 g |
| Total Carbohydrates | 6.1 g | 11.2 g |
| Dietary Fiber | 1.8 g | 3.4 g |
| Total Sugars | 3.1 g | 5.8 g |
| Total Fat | 2.7 g | 5.1 g |
| Calcium | 34.5 mg | 63.6 mg |
| Iron | 0.85 mg | 1.56 mg |
| Magnesium | 13.7 mg | 25.3 mg |
| Phosphorus | 28.0 mg | 51.6 mg |
| Potassium | 181 mg | 333 mg |
| Sodium | 267 mg | 491 mg |
| Zinc | 0.29 mg | 0.53 mg |
| Copper | 0.09 mg | 0.16 mg |
| Manganese | 0.19 mg | 0.36 mg |
| Selenium | 0.8 µg | 1.4 µg |
| Vitamin C | 17.3 mg | 31.9 mg |
| Vitamin A (RAE) | 20.9 µg | 38.4 µg |
| Vitamin E | 0.13 mg | 0.23 mg |
| Vitamin K | 0.4 µg | 0.7 µg |
| Thiamin (Vitamin B1) | 0.04 mg | 0.07 mg |
| Riboflavin (Vitamin B2) | 0.03 mg | 0.05 mg |
| Niacin (Vitamin B3) | 0.37 mg | 0.68 mg |
| Vitamin B6 | 0.08 mg | 0.14 mg |
| Folate (DFE) | 12.4 µg | 22.8 µg |
| Choline | 10.0 mg | 18.5 mg |
