A palya which I have been making often, 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. Great served over rice, with avocado and pickle or accompanied with a simple dal.
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
brown rice
sliced avocado
spicy pickle
preparation
1. Chop the zucchini, cabbage and green beans into small uniformed pieces and measure the spices for the voggarane – set aside.
prepare the voggarane
2. In a heavy-bottom skillet, over medium heat, pour in oil, 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.
3. 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 – 3 more minutes.
4. Turn off the heat and stir in the dried coconut and coriander.
5. Allow to sit for 5 minutes in order 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.
