Pumpkin Seed Sauce

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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.


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This page contains a single entry by Alakananda Ma published on September 26, 2016 10:03 AM.

Cucumber Mint Raita was the previous entry in this blog.

Transitioning from Summer to Fall in the Era of Climate Change is the next entry in this blog.

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