Curried Parsnips and Carrots

Preparation time: 25 minutes Serves: 4-5
-Vata, -Pitta, mildy +Kapha*

6 medium parsnips ( 1 ½ pound)
3 medium carrots ( ½ pound)
2 tbsp sunflower oil or ghee
1 tsp mustard seeds
a pinch of hing
½ tsp turmeric
¼ cup water
¼ - 1 cup plain yogurt( the lesser amount for Pitta & Kapha)
¼ cup additional water
½ tsp sea salt
¼ tsp cinnamon powder
1 tsp coriander powder
Shredded unsweetened coconut for garnish
Fresh coriander leave, chopped, for garnish

Wash vegetables and dice into ½ to 1 inch pieces. Heat oil or ghee in large skillet; add mustard seeds and hing. When mustard seeds pop, add turmeric, ¼ cup water, parsnips and carrots. Stir well. Cover and cook on medium heat for 15 mins. Add yogurt, rest of water, and rest of spices. Cook for another 5 mins, covered, over low heat. Garnish with coconut and coriander leaves.

Comments: This goes well with rice, barley or cracked wheat. This recipe also makes a good vegetable side dish, if you omit the yogurt and additional water.
* Kaphas can take a pinch of dry ginger with this to calm its effect for them