Season
Winter
All Year (change vegetables according to season)
Occasions
Lunch
Dinner
Salty Breakfast
Estimated
Time
ca. 30 min

Fried
Buckwheat.

Ingredients for 1 serving
1 serving
 Whole Buckwheat grains
1 pcs
Carrot* (or another veggie)
4–5 sheet
Red Cabbage* (or another veggie)
0,4 cm
Ginger chopped*
1 tsp
Black cumin
1 tbsp
Sesame oil
little
Rock salt
⅓ tsp
Tamarind paste
  1. Cook buckwheat according to the instructions on the packet, until soft but still grainy.

  2. Chop ginger into small pieces and place with black cumin and sesame oil in a frying pan and fry.

  3. Peel carrot and cut them into pieces – for ex. medium thick juliennes. 
  4. Cut red cabbage in thin slices (for cooking tender faster). 

  5. Add both veggies to the fried spices. Add a small amount of water and salt, place lid on top and simmer over a low heat until soft.

  6. When both dishes are ready, mix the cooked buckwheat to the vegetables. Let them fry altogether, until slightly caramelized. Add oil if necessary and season with salt and tamarind.
How
to
 This is a full menu – I would not add anything.
* Exchange vegetables (or leave aside ginger), if you have symptoms or for variations. Try local seasonal vegetables like brussels sprouts, pointed cabbage or savoy. In other times cauliflower, broccoli, bell pepper, asparagus, etcetera.