I have been making this palya often. It is very simple, quick, and based on what is in the garden at the moment: a handful of beans, small cabbages, and a few small zucchinis. Feel free to change the vegetables to suit the season or availability. It is great served over rice, with avocado and pickle, or accompanied by a simple dal.

~ zucchinis in the garden

summer garden palya

preparation 30 minutes

serves 4 

Use heaped spoon measurements.

ingredients

2 cups/230g zucchinis

3 cups/170g cabbage

1 cup/150g green beans

¼ cup/60ml water

1 tsp fine rock salt

2 tsp jaggery/sugar

5 Tbsp dried shredded coconut

½ cup chopped coriander/fenugreek leaves

voggarane

4 Tbsp peanut/melted coconut oil

½ tsp black mustard seeds

1 Tbsp split channa dal

1 tsp cumin seeds

1 medium, mild dried red chillies, chopped

⅛ tsp hingu powder (asafoetida)

¼ tsp turmeric powder

20 fresh curry leaves

to serve

ghee

brown rice

sliced avocado

spicy pickle

preparation

  1. Chop the zucchini, cabbage, and green beans into small uniform pieces, measure the spices for the voggarane, and set aside.

prepare the voggarane

  1. Pour oil into a heavy-bottom skillet over medium heat. Add mustard seeds and channa dal; when they turn grey and the dal is golden-brown, turn down the heat. Add cumin seeds, chillies, and asafoetida—fry for 30 seconds, then add the turmeric powder and curry leaves—fry for a few seconds longer.
  2. Add the vegetables, water, salt, and jaggery. Stir to combine, and cook uncovered on medium heat for 3 minutes, stirring regularly. Then, cover and cook until the vegetables have softened for three more minutes.
  3. Turn off the heat and stir in the dried coconut and coriander.
  4. Allow to sit for 5 minutes to cool slightly and for the flavours to be absorbed—taste, adding more salt or jaggery as needed.

Serve with brown rice drizzled with ghee.