We all cook vegetables every day. Do we ever introspect before cutting the vegetables as to how we should cut them so the food prepared with them is sattvik ! Let us learn the rules related to vegetables.
Wash the vegetables before cutting. Soaking a vegetable for a prolonged period in water leads to reduction in its Vitamins B and C.
1. Style of cutting vegetables
A. Standing and cutting vegetables with a knife
Dragging a knife forward and backward while cutting amounts to cutting in the reverse direction. Cutting vegetables thus with a knife results in emission of distressing vibrations in the environment, and the vegetable also gets charged with Raja–Tama-predominant waves. Similarly, while cutting vegetables with a knife in the standing position, no protective mudra of the body is formed. As a result, the distressing vibrations emitting from Patal begin to dissipate in the body of the individual on the strength of speed of the Raja–Tama-predominant thoughts in its mind, and the individual’s touch charges the vegetable too.’ – H.H. [Mrs] Anjali Gadgil
B. Cutting vegetables by sitting on a cutter
Vegetables should be cut by sitting on a cutter with the right knee pulled up towards the stomach.
Importance of cutting vegetables in a sitting position :
The posture formed while sitting on a cutter with the right knee pulled up, controls the flow of Raja-predominant thoughts in the individual. As a result, the process of cutting vegetables remains free from generation of distressing vibrations. (This is the reason why in the earlier times, women would sit with their right knee pulled up towards their stomach even while performing puja or while having meals, so as to control their Raja predominant functional energy. – Compiler) The mudra formed while sitting thus at the time of cutting vegetables activates the Panchaprana at the navel. This in turn helps in controlling the Raja component in the body. Thus, contamination of vegetables due to Tama-predominant contact of the hand while cutting can be avoided. As a result, the nutritious & complimentary subtle juices in the vegetables necessary for the growth of triguna – predominant body organs at the respective levels are not destroyed.’ – H.H. [Mrs] Anjali Gadgil
3. Subtle-benefits of cutting vegetables by
sitting on a traditional vegetable cutter with bhav and chanting
The proportion of vibrations generated while cutting the vegetables by sitting on a traditional vegetable cutter : ‘Chaitanya 1.25%, Shakti 3.25%, Shakti activated in the vegetable 2%
1. The Raja-Tama vibrations generated while cutting hardly affect the body of the woman. Shakti gets activated at the navel region (Manipur-chakra).
2. Chanting while cutting the vegetables makes the mind introverted, and the individual who eats these vegetables receives the vibrations of Shakti.
3. Sound vibrations generated during cutting of vegetables in turn give rise to Raja-predominant vibrations. When a woman chants while cutting vegetables, they do not affect her much.
4. In the absence of chanting and introversion while cutting vegetables, there is more likelihood of cutting a finger.
5. Vibrations of Shakti and Chaitanya are not attracted while cutting vegetables with a knife in a standing posture.’
– Ms Priyanka Lotlikar, Sanatan Sanstha
2. Aspects to keep in mind while cutting vegetables
‘When the stalk of a vegetable is removed while cutting it, the subtle-gas that is concentrated there and is conducive for the augmentation of the Tama component is expelled into the environment.
B. The direction to be followed while cutting
A vegetable should always be cut from the stalk downwards. It helps in immediate dissipation of the downward-moving grossness indicating waves, which are generated by the sound of cutting, into the earth.
C. Leafy vegetables
Do not cut them very fine. Cut them in to medium sizes, so that the juice from the leaves does not ooze.
D. Size of the pieces
Cut the vegetables proportionately into medium size pieces, neither too big nor too small. Lady finger pieces should be 1-1.5 inch long, while for larger vegetables like bottle gourd, the size should be 2-3 inches.
Pieces that are 2-3 inches in size will break any way while eating. Why not make smaller pieces right in the beginning ?
The specified range is 1-1.5 inches for the smaller vegetables and to 2-3 inches for bigger vegetables. The pieces should not be less than 1-1.5 inches in size, because it can lead to destruction of the subtle voids that contain the nutritional fluid which has a high nutritional value.
1. Very small pieces : When the pieces are very small, the process of emission of the nutritious juice is accelerated, and the nutritious juices dissipate into the environment. Eating such vegetables, which are devoid of nutritious juice, does not impart the expected benefit to the body.
2. Medium-size pieces : A vegetable cut in medium-size pieces appears proportionate and shapely. It also emits the nutrients in it very slowly into the environment through its subtle-pores.
3. Large pieces : When the pieces are large, nutritious subtle gas congregated in juice form in the vegetable does not get transformed into a state where it can be emitted. Therefore, while being cooked it disintegrates within. When this nutritious gas gets emitted into the environment to a little extent, it forms a
subtle-ring around the vegetable, and as per the need this environment is assimilated in voids of the body of individual through the Panchaprana-predominant energy.
E. Shape of the pieces
1. Round or vertical and straight pieces : A vegetable should always be cut in these shapes. It stops the generation of Raja– Tama-predominant vibrations through the process of cutting the vegetables.
2. Artistic shape : Do not cut vegetable artistically in an oblique manner or in the form of rings because the oblique pieces generate distressing vibrations and negative energies get attracted to the subtle friction-predominant sound emitting from them.
3. Harmful effects of cutting vegetable with a machine
A vegetable cut on a machine is devoid of chetana. Electric machines generate large amounts of Raja–Tama predominant energy due to their speed, and this energy destroys the particles of nutrients in the respective food item. A machine cuts vegetables into pieces with great speed in a very short time. As a result, the subtle-effect imparting contact with the friction predominant waves in the speed brings about localized disintegration of the subtle-voids containing nutritious juices. Hence, a machine-cut vegetable appears lifeless just like a corpse. This is because even after the cutting is over, the expulsion of radiant Raja–Tama-predominant disintegrating energy takes place for a long time. When this vegetable is cooked on a gas stove, the energy attains further momentum and later this disintegrating energy congregates in the food while it is being cooked. This creates a subtle-environment of distressing vibrations that are being emitted around us.’ – H.H. [Mrs] Anjali Gadgil
Reference : Sanatan’s granth, ‘Components required for cooking a meal‘