It's time to begin transitioning our diet from summer to fall. To help us in the process, Alandi Ayurveda Gurukula student Savitri offers this warm, nourishing and vata-soothing pumpkin seed sauce to serve over seasonal roasted vegetables.
1 cup pumpkin seeds
1 cup water
1 small tomato, chopped
1 garlic clove, chopped
1 yellow or orange bell pepper, chopped
½ tsp. cumin
½ tsp. oregano
½ handful parsley, chopped
1/8 tsp. turmeric
1-2 Tbsp. ghee
2 pinches cayenne pepper
Salt to taste
Fry the pumpkin seeds with the ghee in an iron cast pan until they turn
In a different pan, sauté the rest of the ingredients except the parsley in this order: bell peppers, tomato, garlic. At the end add the spices. Blend all the ingredients together, including the parsley.
Cook the sauce for a few minutes until you have the desired consistency.
Pour it over your favourite roast vegetables.