roasted pumpkin palya

25th October 2015

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from garden to table…

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I had been patiently waiting and watching these beauties all late Summer, until now.  There is something about the shape and colour of a pumpkin in their round jolly state, glowing bright and light amongst the blackened droopy leaves and tangled stems, that makes you smile and a warm glow is ignited.

Particularly now, after being absent from the garden for three weeks, attending our yearly yoga retreat in India.  I came back full of calm and brightness to a garden that had too many dreary wet days, causing the tomato and zucchini plants to melt, far too early in the season.  The sight of not one, two, but three, bright balls of sunshine ignited hope and light into a neglected garden.  They had survived a long absence, a storm and a take-over of zillions of snails.  Now I have to ask nicely for them to leave.

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pumpkin palya

Inspired by Sandya’s place in Mysore.

serves 4

ingredients:

1 kg peeled & chopped pumpkin (any kind of pumpkin works well here)

4 Tblsp ghee/oil, divided

60g/1 red capsicum

1 tsp black mustard seeds

1 Tblsp bengal gram dal

1 tsp black gram dal (skinned & split)

¼ tsp asafoetida powder

6 – 8 fresh curry leaves

2 Tbsp dried/fresh coconut

salt to taste

handful of fresh coriander

preparation:

Preheat the oven 210 C/410 F.

Wash the bengal gram and black gram in water, then cover with filtered water and leave to soak for 30 minutes to an hour.  Drain and set aside.

Line a rimmed baking tray with baking paper.

Wash the pumpkin, peel and chop into 1½ cm pieces.  Place in a bowl and drizzle with 3 tablespoons melted ghee or oil.  Toss until well coated, then place on the baking tray in the oven to roast until soft and golden brown around the edges, approximately 30 – 40 minutes.

Wash the capsicum and chop into small pieces.  Set aside.

In a heavy bottomed skillet, add the remainder of the ghee, then when hot, add the mustard seeds. When they start to splutter, add the bengal gram and black gram dal and fry until golden brown.  Add the asafoetida and curry leaves and mix well.

Add the capsicum and fry for a few minutes.  Turn off the heat, add the coconut and roasted pumpkin. Mix well, season with salt and sprinkle with fresh coriander when serving.

Serve with chapati, dosa or your favourite grain dish.

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Goodness shared from Stacey

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