Why I make my Indian Food with Avocado Oil 🥑

When it comes to hormone health, it's crucial to be mindful of the oils we use in our cooking. Many seed oils on the market, like sunflower or canola oil, undergo extensive processing that strips away their natural nutrients and antioxidants. These processed seed oils can disrupt hormone balance and contribute to inflammation in the body, which is particularly problematic for individuals with PCOS. On the other hand, Avocado Oil offers a healthier alternative. It's unrefined and minimally processed, retaining its natural goodness and abundant nutrients. Avocado Oil's rich content of monounsaturated fats nourishes our bodies and supports hormone regulation, making it an excellent choice for those seeking a PCOS-friendly lifestyle.

Avocado Oil is not only a powerhouse of nutrients, but it also has a high smoke point, making it ideal for cooking our favorite Indian recipes at higher temperatures. By swapping traditional oils with Avocado Oil, we can elevate the health profile of our meals without compromising on taste. 🥑🔥

🍆 🍄🫑Punjabi Mushroom, Eggplant, and Bell Pepper Sabzi

Ingredients:

2 cups mushrooms, sliced

6 small chinese eggplants, cubed into 4 squares

1 large bell pepper (capsicum) cut into medium squares

1 red onion, finely chopped

2 tomatoes, cut into 6 pieces

2 teaspoons ginger-garlic paste, or 1 inch of freshly chopped ginger and 2-3 garlic cloves

1 teaspoon cumin seeds

1 teaspoon turmeric powder

1 teaspoon red chili powder (adjust to taste)

1 teaspoon garam masala

Salt to taste

Fresh coriander leaves, for garnish

Avocado Oil for cooking

Instructions:

Heat a tablespoon of Avocado Oil in a pan and add cumin seeds. Let them splutter.

Add the chopped onions and sauté until golden brown.

Stir in the ginger-garlic paste and cook for a minute until fragrant.

Add the chopped tomatoes and let them cook until the oil starts to separate from the vegetables.

Add the turmeric powder, red chili powder, garam masala, and salt. Mix well and cook for 5 minutes on medium heat.

Add the sliced mushrooms, cubed eggplant, and sliced bell peppers to the pan. Mix everything together, ensuring the vegetables are coated.

Cover the pan and let the sabzi simmer for 15-20 minutes until the vegetables are tender and cooked through.

Drizzle a little more Avocado Oil for added richness and shine.

Garnish with fresh coriander leaves and serve hot with roti or rice.

By using Avocado Oil in this Punjabi Mushroom, Eggplant, and Bell Pepper Sabzi, we can still enjoy our favorite Indian foods while nourishing our bodies with wholesome ingredients. Give it a try and let me know how it turns out in the comments below! 🌱🌶️

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