A splash of mustard

Pushpesh Pant

There was a time when, at least in India, people were happy to have two square meals a day. The staple fare was referred to as daal-bhaat or daal-roti depending on whether you dwelt in the rice-growing zone or the wheat belt. Bread smeared with a little ghee was a luxury for common folk, not to be drooled over needlessly. But the times have changed. Rich and poor alike are more aware of ‘eating light and eating right’.

Not many are able to stick to this virtuous path, but we can’t deny that matters of taste are no longer the exclusive preserve of the affluent. It’s not enough for food to be filling and affordable; it must also be nourishing and tasty. The young palate jades fast and the millennials talk wisely about not overloading the daily diet with carbs and perils of refined sugar, salt and flour. There is growing awareness about organic ingredients and the risks that transfats expose us to. Some have vowed to become vegans. But that is another story. More and more people are experimenting with wellness foods. But can food really be treated as a panacea for all things that make us dysfunctional?

This chain of thought was triggered during a conversation with Chef Sahjan at a wellness spa in Sonepat. A Muslim from Puri, he is drawn towards satvik food prepared in the kitchens of Jagannath Temple. Working closely with the vaidyas trained in Kerala ayurveda, he has enriched his repertoire interacting with the resident naturopath. He is candid enough to admit that what he offers is neither 100 per cent ayurvedic nor comprising just vital (uncooked, raw) foods. He strives to play with locally available seasonal ingredients and eschews artificial preservatives, colouring or flavouring stabilisers, etc. The palate of his guests is awakened with a refreshing crunch of salad, a tangy daal prepared with forgotten lentils and vegetables like gourds and squashes. Spicing is minimalist and you rediscover the natural taste of ingredients. Portions are small but second helpings are welcome!

We were particularly impressed with his rendering of a mixed vegetable that reminded us of avial, but had a distinct personality of its own. This is the recipe we share with you this time. Please feel free to improvise with your own favourites but try to include as many colours and textures as you can. Not to forget the grated fresh coconut on top and keep the serving size small!

Mustard vegetables 

Ingredients:

n Carrot 100 gm

n Beans 100 gm

n Red pumpkin 150 gm

n Raw papaya 400gm

n Raw banana 100gm

n Arbi 50gm

n Tomato 100gm

n Ghee 25ml

n Radish 150 gm

n Grated coconut (half)

n Onion (thinly sliced) 50 gm 

n Coriander leaves 25 gm

n Mustard seeds 6 tsp

n Cumin seeds ½ tsp

n Roasted cumin powder 1 tsp

n Garlic 10 cloves

n Turmeric powder 1 tsp

n Salt as per taste