Lightly steam asparagus (1–2 min) and set aside to keep tender and easy to digest.
Heat a small amount of oil/ghee in a skillet. Add cumin seeds, optional hing, and a pinch of turmeric. Let sizzle.
Add ginger, sauté for 30 seconds.
Add sliced watermelon radish and ground coriander. Sauté 2–3 minutes.
Add asparagus, salt, and optional black pepper. Stir well. Cook until just tender but still crisp (2–3 mins).
Remove from heat. Add lemon juice and fresh mint. Stir gently.
Taste and adjust—add more lemon or mint if needed.
Serving suggestions:
Serve warm with cooked quinoa or millet or pair with mung dal soup.
This dish is pungent, bitter, astringent and sour. These tastes are balncing to both kapha and pitta doshas.
It is also light and drying, which can help clear congestion and excess heat.
It contains warming spices to stimulate kapha while containing cooling spices to prevent provoking pitta.
KP-V+
Kapha: Stimulated with warming spices, minimal oil, and light veggies
Pitta: Balanced with mint, lemon, and cooling watermelon radish; omit hing and black pepper
Vata: May need more oil or grounding foods on the side-vata can be balanced by increasing ghee in cooking and serving with grain.
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