Subah Saraf shows how to make sabzi without oil or powdered spices, using clay pots and fresh coconut-tomato gravy instead. She says the traditional method causes thyroid issues, PCOD, and hair loss, while her approach resolves them through better digestion.
Hello, my name is Subha. So my last video was about how to prepare a more digestible chapati, so it's natural for this video to be all about sabzi. I'll share with you 4 mistakes that most of us make while preparing a sabzi, and then I'll show you how to correct these mistakes while demonstrating how to prepare an ideal sabzi. By switching to these kinds of chapatis and sabzis, incorporated with other food and lifestyle changes of course, I was able to get rid of my thyroid, PCOD, and hair fall, Without any medicine, as for myself, this has been the most exciting journey I've ever taken. And now I want to empower you with this knowledge so that you can benefit the same way that I did. Okay, so back to our sabzi. The sabzis that we normally cook in all kinds of Indian houses can be unhealthy for four main reasons. Four mistakes that most Indians make. The best part is that it's exceedingly easy to correct these mistakes. Mistake number one: using aluminium cookware. The pot that is used in most homes is made of aluminium. The thing about aluminium is that it leaches and dissolves into our food. You know, studies have shown how exposure to aluminium links to memory loss, bone conditions, Alzheimer's, and diseases with names I can't even pronounce. If you don't believe me, do a little experiment for yourself. Get a new aluminium pot, measure its weight, and write it down. Note it anywhere, in a diary or a notebook or something. Use it for 4 years and then measure its weight again. You'll notice a significant decrease in its weight. So where does all of that aluminium go? In our stomach, in our family's stomach. So go and check what cookware is being used in your kitchen. If it's aluminium, I am sorry to say, but throw it away right now. Replace it with clay pots. Clay pots are the best and the safest. They're 100% natural. Second mistake, using oil. I know it's hard to see oil as a culprit in your food when there's information being thrown at you from every direction telling you that this oil is good, that oil is bad, But I want you to stop for a moment and understand why I'm saying that you should not use oil in your food, no matter what oil it is. Look, Mother Nature knows what's best for us. There's a reason why she hung dates on trees and not sugar. There's a reason why she gives us olives and not olive oil, potatoes but not potato chips. All foods that come directly from plants and trees are wholesome— raw fruits and vegetables, for instance. Wholesome means that they've not been subtracted of anything. They come directly from nature. But oil is not wholesome. In fact, it's a highly fragmented food. When we're eating olive oil or coconut oil or any other oil for that matter, we are basically just squeezing out the fat from it, leaving behind all the roughage and the fiber. And guess what? The body cannot digest this fat without the roughage that we just so conveniently decided to throw away. So now your question might be, how can you get the same oily texture in your sabzi while actually not using oil? The answer lies in using fresh coconut instead. There's a correct way to do it, and I will show you what that is in just a few minutes. All I'm saying is that eat things in nature the way you find them in nature. Man thinks he can improve upon nature, but nature's already perfected. Anything that we do is only going to lessen the perfection that it's already got. Third mistake: cooking vegetables for too long or too much, thinking that it will enhance the flavor of the spicy masalas. Now, cooking too much not only destroys the nutritional value of your food, but it actually kills your food. It destroys valuable enzymes that are actually needed to make the vegetable digest. In just a few minutes, I will show you how to cook vegetables the bare minimum and still make them taste Absolutely delicious. Fourth mistake: adding too much spice and masala. A little bit of ginger, a little bit of cinnamon once in a while in your food is okay, but when you're adding 3-4 teaspoons full of red chili powder, cumin powder, ginger powder, this powder, that powder, you have no idea how much heat you're putting inside your body every day. Instead of using coriander powder, why don't you use Instead of using chili powder, why don't you use the whole green chili? It's more nutritious, it makes your food taste better, much fresher. Now that we know what we're doing wrong, let's see how we can correct these mistakes and make an ideal sabzi. I'm going to make carrot and pea sabzi. What I'm showing you is just a template. Understand the process and use this template to make any sabzi at all. So first, take any 1 or 2 seasonal vegetables. I'm taking carrots and peas. Soak them in water for about 1 to 2 hours. What this does is that it lessens the impact of chemicals in the vegetables. Then take a clay pot, add some water to it along with the chopped veggies. While the vegetables are cooking, you can start preparing your gravy. Add to your blender 2 tomatoes, Some coconut kernel, which is a replacement for oil, 1 green chilli, some curry leaves, and rock salt to taste. Blend it together and add this gravy to the vegetable that's been cooking. Cover the lid and switch off the stove. Let the gravy cook through the steam inside the clay pot. Do not cook the gravy directly on the flame. We avoid cooking tomatoes and coconuts because essentially coconuts and tomatoes are fruits, and fruits are not meant to be heated or cooked. Garnish with lots and lots of coriander and it's ready to serve. The same way you can prepare potato and beans, ladyfinger, ridge gourd, spinach and corn, bottle gourd, absolutely any vegetable that's in season. Now these are all made in a clay pot with absolutely zero oil, using herbs instead of spices, and cooked to the bare minimum. Now this is a pure Vedic way of cooking. Preserving the natural state of the nutrition of the food. If a normal sabzi takes, let's say, 10 hours to digest, this would only take about 6 hours or so because it's much lighter. Remember, the key to good health lies in a good gut. If the food you eat starts getting digested properly, you will lose weight faster than you can imagine. Your skin will instantly become clear and you will have so much energy. You will be able to work out better because there won't be any food always weighing you down. You know, you can find 100 excuses as to why you can't eat healthy, why you can't exercise, but rise above your excuses. Find that one reason why you can eat healthy, that one reason why you want to be fitter, that one reason you want to be free, free of all diseases, free of all pain. Now I'm going to quote a very cliché saying here: nothing tastes better than good health. So if you liked what I shared, give this video a thumbs up. Comment your thoughts below and don't forget to subscribe. I'll see you next time.
