vegetable palya

summer garden palya

2nd July 2019

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

ghee

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.

okra palya

21st October 2013

P1070115

4V7A3085

P1070109

Enjoying the last of Summer’s okra!

okra palya

Serves 4, as a side dish

Recipe from ‘Mysore Style Cooking’ by V. Sandhya

ingredients 

500 grams fresh okra (lady’s finger)

1 tsp split channa dal

1 tsp split urad dal

1 Tbsp oil/ghee

½ tsp black mustard seeds

 tsp asafoetida powder (hingu)

1 large tomato, finely chopped

¼ tsp chilli powder/flakes

¼ tsp coriander powder

¼ tsp turmeric powder

¼ tsp jaggery/brown sugar

salt to taste

1 Tbsp dried shredded coconut

preparation 

1.  Rinse the channa and urad dal, then cover with water and soak for 1 hour – drain and set aside.

2.  Wash and pat dry the okra with a cloth, the chop into 1 cm pieces – set aside.

3.  Heat the oil/ghee in a heavy-bottomed saucepan or skillet over medium heat, add the mustard seeds; when they start to splutter, add the channa and urad dal, stir and fry until the dal turns golden-brown, then add the asafoetida powder.

4. Add the okra, turn the heat to high and mix well – fry for 10 mins, stirring constantly to prevent the okra from burning or becoming soggy.  I try to get the okra charred a little on the edges.

5.  Turn off the heat, add the tomato, red chilli, coriander powder, turmeric, jaggery, salt to taste and coconut.

Serve with chapati or dosa, rice or quinoa and a simple dal.

P1070104

Goodness shared from Stacey

All rights reserved © Goodness is…. · Theme by Blogmilk + Coded by Brandi Bernoskie