Kadai curries are known for their robust spices and vegetable overloads. But here’s a grounded version — light, balanced, and intentionally made without nightshades, onion, garlic, or heavy legumes. A medley of sattvic, easy-to-digest vegetables wrapped in a gentle, spiced tomato base.
What Is Sattvic Veg Kadai?
This variation is a calming, wholesome version of the popular Veg Kadai — using only vegetables that align with Ayurvedic and sattvic cooking principles. Perfect for those on detox diets, calming food plans, or spiritual routines.
How to Make Sattvic Veg Kadai : The Traditional Way
🛒INGREDIENTS
Allowed Vegetables (choose 4–5) :
- ½ cup French beans, chopped
- ½ cup carrots, diced
- ½ cup lauki (bottle gourd), cubed
- ½ cup ash gourd, cubed
- ½ cup pumpkin, cubed
- ½ cup ridge gourd, sliced
Base Gravy :
- 1½ tbsp cold-pressed sesame or coconut oil
- 1 tsp cumin seeds
- 1 inch grated ginger
- 2 medium deseeded tomatoes, chopped
- ½ tsp turmeric powder
- 1 tsp coriander powder
- ½ tsp jeera (cumin) powder
- A pinch of red chilli powder (optional)
- 1 tsp crushed kasuri methi (optional but adds aroma)
- Salt to taste
- Chopped coriander leaves for garnish
🥣 Method :
- Heat oil in a kadai. Add cumin seeds and let them splutter.
- Add grated ginger, then the deseeded tomatoes. Cook until soft and pulpy.
- Add turmeric, coriander, jeera, and chilli powders. Sauté until aromatic.
- Add chopped vegetables. Sauté pour 1–2 minutes.
- Add ½ cup water, cover, and cook on low heat till veggies are tender but not mushy.
- Sprinkle kasuri methi and mix gently.
- Adjust salt, garnish with fresh coriander, and serve hot.
🌿 Ayurvedic Benefits
- Turmeric and cumin soothe digestion and reduce inflammation.
- Bottle gourd, ridge gourd, and ash gourd are cooling and pacifying pitta.
- No tamasic ingredients like onion, garlic, capsicum — making it ideal for pranic clarity.
- Supports agni (digestive fire) without overheating the system.
💡Pro Tips from the Indian Kitchen
- Always use ripe, deseeded tomatoes to reduce acidity.
- Cook dense veggies like pumpkin and ash gourd longer, add soft ones like ridge gourd later.
- Avoid overcrowding with too many veggies. 3–5 is ideal.
- A few drops of cold-pressed coconut oil at the end gives a rich finish.
❤️ Why We Love Sattvic Veg Kadai
- Light on the tummy yet flavourful
- Fully customizable with available sattvic vegetables
- No rajasic or tamasic heaviness
- Nourishing and grounding for the body and mind
🧘 Ideal For
- Detox diets or Ayurvedic meal routines
- Sattvic fasting days
- Dinner with phulkas or lightly spiced rice
- Post-festive food reset
- Daily meals during yoga or meditation retreats
