Bloating and indigestion after eating subji can really be annoying, huh? From an Ayurvedic standpoint, your Vata dosha may be playing a role here. Vata’s dry, cold properties can be aggravated by cold, raw, or improperly combined foods, causing gas or bloating. Seems like warming the subji was a good move! Stick with it.
First needs first, the way you’re preparing and combining vegetables might be the kicker. While cumin, coriander, and turmeric are great for digestion, the proportion and way they’re used matter. Try sautéing them in a bit of ghee first, this improves the digestive power of these spices.
For Vata dosha balance, focus on warm, cooked, and slightly oily dishes. Adding a pinch of asafoetida (hing) and some fresh ginger can curb bloating. Hing is quite the magic when it comes to tackling Vata bloating. And yes, mixing too many varieties of vegetables in one go could be heavy on your system. A simple subji with two or three compatible veggies would be easier to digest.
When it comes to Agni, or digestive fire, keep in mind that smaller, frequent meals might be the way to go for you. Overwhelming Agni can lead to digestion compromises. Aiming for about a cup or so per meal is a good start, adjusting according to how your body feels after.
Regarding how often to eat subji, it’s generally safe for regular consumption, but variation is key. Introduce grains like rice or dal, which are more grounding. Balance is everything in Ayurveda. Eating subji with these can be more wholesome and fulfilling.
A Vata-friendly subji might mean tweaking herbs or spices, reducing raw salads, and warming your meals properly. Keep observing how your body responds to changes. It’s all about tuning into what truly resonates and works for your unique prakriti. Your insightful observations say a lot already! But remember, if symptoms persist, it’s a sign to delve deeper with adept supervision.
