from garden to table…
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.
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.
pumpkin palya
Inspired by Sandya’s place in Mysore.
serves 4
ingredients
1 kg pumpkin, peeled & chopped
4 Tbsp ghee – divided
1 red/60g capsicum, finely chopped
voggarane
1 tsp black mustard seeds
1 Tbsp split channa dal
1 tsp split urad dal
¼ tsp asafoetida powder
6 – 8 fresh curry leaves
2 Tbsp dried coconut
salt to taste
¼ cup coriander leaves, chopped
preparation
1. Preheat the oven 210 C/410 F. Line a rimmed baking tray with baking paper.
2. Wash the pumpkin, peel and chop into 1½ cm pieces. Place in a bowl and drizzle with 2 tablespoons ghee, 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.
prepare the voggarane
3. In a heavy-bottomed skillet over high heat, add remaining ghee and mustard seeds; when the seeds turn grey and pop, add the channa and urad dal – fry until both dals are golden-brown, then add the asafoetida and curry leaves – fry for a few seconds, swishing the pan around for the spices to fry evenly.
4. Add the capsicum and fry for 2 – 3 minutes.
5. Turn off the heat, add the coconut and roasted pumpkin. Mix well, season with salt and sprinkle with coriander when serving.
Serve with chapati, dosa or your favourite grain dish.
Goodness shared from Stacey
