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Zucchini & Carrot Palya

Early Fall is still considered Pitta season, as the weather is still warm, but as we transition to October/November, we enter Vata season. Vata season is characterized by the qualities of dry, cold, and light (subtle). Therefore, we want to eat foods with the opposite qualities to balance the energy in the environment - moist, warm, and dense/grounding foods are very beneficial. As we are still in early October/November, zucchini is still readily available. Zucchini helps to pacify both Vata and Pitta qualities and is very easy to digest, making it an ideal food for the seasonal transition. Paired with a sweet, grounding food like carrots, this dish is great to incorporate throughout early Fall.


2 carrots, diced

2 zucchini, diced

1 tablespoon organic high oleic sunflower oil, or avocado oil

1/4 teaspoon mustard seeds

1/4 teaspoon Chana dal (optional)

1/4 teaspoon split urad dal (optional)

3-4 curry leaves

1 tablespoon Palya MasalaMix OR

*1/4 teaspoon ground turmeric

*1/2 teaspoon ground cumin

*1/2 teaspoon paprika

1/2 teaspoon salt

Chopped cilantro for garnish


Heat oil on medium heat. Once hot, drop in 1-2 mustard seeds. Once they splutter, add remainder of seeds.

Rub curry leaves between fingers and add to oil (be careful, will splutter)

Turn heat to low, and add Chana dal/urad dal if available. Stir quickly to prevent burning.

Add diced veggies, mix well, sauté.

Add Palya MasalaMix OR other spices and mix well

Add salt

Cook down until texture of vegetables is appropriate

Garnish with cilantro

Taste, and adjust spices to your taste!

Enjoy with roti, tortilla, rice, or on its own

Dr. Madhuri Sharma is an Integrative Family Physician. She has completed a fellowship in Integrative Medicine and strongly believes in using food as medicine, as well as applying the principles of Ayurveda to our daily lifestyles to achieve optimum health. She blogs at and can also be found at

Instagram: @masalameals and @drmadhurisharma

Facebook: @cookmasalameals

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