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 colour…go outside and see for yourself,
and BREATHE into it…
ZUCCHINI SPINACH PALYA
Inspired by a dish Jonathan made for me on my birthday.
Summer squashes—zucchini, scaloppine, and yellow crookneck—are light, cool, and easy to digest. They are perfect for relieving pitta, especially on a hot summer day. Warming spices like mustard seed or cumin balance Kapha and Vata.
ingredients
350g dark leafy greens e.g. 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
- Wash the urad and channa dal in water, then cover with fresh water and leave to stand for 1 hour. Drain and set aside.
- Remove the course stems from the leafy greens and steam until wilted and slightly soft. Set aside to cool, then squeeze out excess water and slice into thin slivers.
- Chop the zucchini into small pieces – set aside.
prepare the voggarane
- Heat the oil in a skillet over medium heat. Add the channa and urad dal and fry until golden-brown, then add the cumin seeds and fry for 30 seconds.
- Add the zucchini and stir until the desired tenderness.
- Add salt, jaggery and coconut and combine well, then stir in the spinach until well combined.
Serve with millet, shaved carrot salad, and a simple golden dal.
Goodness shared from Stacey
