INGREDIENTS (serves 4):

1 tablespoon oil corn 🌽 or canola oil

10 pieces of fenugreek seeds

2 pieces of cinnamon sticks ( about 1 inch)

1/2  tablespoon cumin seed

1/4 teaspoon ajwain seed

2  fresh green or red chili’s 🌶

4 pieces garlic cloves (optional)

1 medium onion, finely chopped

1 cup of beets, washed and chopped into small pieces (about 3 medium sized beets)

1/2 cup corn kernels 🌽

1/4 cup edamame

1  small Indian sweet potato 🍠 ( red / pinkish one and not the orange one ), washed and cut

fresh squeezed  juice of 1/2 lemon 🍋

1/2 cup coriander ( cilantro ), washed and finely chopped

salt to tast

METHOD:

1. Heat oil in a saucepan on medium low heat. Once it’s hot , add fenugreek seeds and let fry for 15 seconds. Then add cinnamon and let fry for 10 seconds. Then add cumin seeds and ajwain seeds and let fry for 15 seconds. Add the green chilis and garlic, let cook for 10 seconds. Add onions and cook until translucent.

2. Add the beets, corn, edamame and sweet potato. Then add one cup of water and let everything cook  for 7 minutes or util it all becomes tender and soft.  Add salt and mix. Let cool for 5 minutes.

3. Put the mixture into a blender with two cups of water and blend until it is puréed to a smooth consistency. Pour into a saucepan and Add additional water to adjust the thickness to your taste.  Add the lemon juice and half of the coriander and let boil for 3 minutes (you can adjust salt and lemon juice to your taste).

4. Add the remaining coriander and serve hot with rice or gluten free bread,  or just have by itself .

Note: Allergy friendly, Vegan, Gluten Free and Nut Free.