tsp ghee

zucchini spinach palya

14th August 2013

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TODAY

it is in the little wonders,  the hidden treasures,  it’s in all things,

the big and small, in the ordinary and the extraordinary.

The light, the color……go outside and see for yourself,

and breathe into it…..

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zucchini spinach palya

Inspired by a dish Jonathan made for me on my birthday.

Summer squashes – zucchini, scaloppine, yellow crookneck – are light, cool, and easy to digest. Perfect for relieving pitta, especially on a hot summer day.  And with warming spices like mustard seed or cumin, they balance kapha and vata.

ingredients 

350g dark leafy greens eg young leaves of spinach, chard, beetroot and or kale

2  medium-sized zucchinis

¼ cup freshly shredded coconut (2 Tbsp dry coconut)

½ tsp rock salt

2 tsp jaggery

for the voggarane

2 Tbsp peanut oil

1 tsp urad dal – split and husked white dal

1 tsp chana dal – a split and husked relative of the chickpeas

1 tsp cumin seeds

preparation 

1.  Wash the urad and channa dal in water, then cover with fresh water and leave to stand for 1 hour – drain and set aside.

2.  Remove the course stems from the leafy greens and steam until just wilted and slightly soft – set aside to cool, then squeeze out excess water and slice into thin slivers.

3.  Chop the zucchini into small pieces – set aside.

for the voggarane

4.  Heat the oil in a skillet over medium heat, add the channa and urad dal – fry until golden-brown, then add cumin seeds, fry for 30 seconds.

5.  Add the zucchini and stir until the desired tenderness.

6.  Add salt, jaggery and coconut and combine well, then stir in the spinach until well combined.

Serve with millet and a beetroot salad, and a simple golden dal.

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