The secret of this mixed vegetable curry with its many subtle flavors is to prepare the ingredients in two separate pans with different spice combinations, then mix everything together at the end for rich and varied flavors that are delightfully discovered while eating. To receive the full benefit of a certain taste, it is necessary to experience it as clearly as possible. That’s why Ayurveda recommends preparing differing taste and quality combinations separately, then putting them together before serving. All the ingredients are washed, peeled, chopped, ground, and so forth before beginning to cook. A labor-saving tip is to use Kapha Churna, a special blend of herbs and spices that helps balance Kapha dosha and adds a reasonable amount of spiciness at the same time. Otherwise a blend of sweet and pungent spices works well.
Select fresh, seasonally available vegetables. If you omit any vegetables that are listed in this recipe, be sure to substitute others in the correct quantity to make up the total amount called for. Although fresh vegetables are always the best choice, buying good-quality fresh tomatoes, peas, and other summer favorites might not be practical in other seasons. The occasional use—once every week or two—of canned or frozen ingredients is all right as long as they make up a small part of the recipe.
Spicy Vegetable Curry decreases Kapha and Vata and increases Pitta somewhat. It makes a good side dish for Pitta when served as part of a meal with other Pitta-reducing selections. In this meal Pitta would take less of the spicy curry and much more of the sweet curry. The predominant tastes are pungent, sour, sweet, slightly bitter, and astringent with hot and oily qualities. This combination makes it a good main dish anytime for those following a Kapha-reducing diet.
If any curry is left after the meal, save it until evening and heat it by frying in hot oil. Then stuff it in folded chapatis, tortillas, or pita bread. Serve these with a tossed salad for a light meal.