Camera, my overused shoes and a light jacket have been my companion for the last few weeks as the colors of the landscape change from summer to fall on this side of the world. I really don’t have the human ability to capture the beauty. At times, I have literally put the camera down and started into space, trying to soak in all that nature has to offer. A strange tingle of emotion inside, felling infinitely small in the gamut of the universe and it’s miracles and at the same time the immense emotion of joy that I am alive. Life is transient, as I walk into the wilderness, I remember my dad. Even though I had never questioned mortality, I did take it for granted until I realized otherwise.
We are at the turning point of another year, I have never been good with resolutions and have always found them to be a hindrance. We naturally gravitate to who we are. As another years almost comes to a closing, I really hope the new year gives me the ability to reflect and ponder, to have the eye to be marveled by the miracles of nature. In the last few weeks I must have at least taken 500 images on my walks, I will try and share some decent ones on the blog. I don’t want to chase you guys away, I will try and limit myself, I promise.
When I think of fall I think of warm spicy flavors and here is my masala version of the deviled eggs. You can serve it as a starter or a side. Btw they taste amazing with hot rotis.If you like warm spicy flavors, you will love this.
6 eggs hard boiled
1 cup chopped pumpkin
1/4 cup chopped squash
1/4 cup finely diced red bell pepper
1/4 cup finely diced leek (optional)
4 tbs oil
1 tsp red chill powder
1 tsp turmeric
salt to taste
juice of half lime
cilantro for garnish
In a sauce pan heat 1 tbsp oil, add the pumpkin and squash and 1/4 cup water and bring to a boil, add salt, cover the pan and let it cook on low heat. Add additional water from time to time, not a whole lot. Make sure it is mashed well, a few small chunks is fine.
In a separate pan heat 2 tbsp oil and add leek and red bell pepper and sauté. Add salt.
Mix the pumpkin with the bell pepper, add red chili powder and lime juice and sauté. It should be a solid consistency.
Shell the eggs, cut in half and remove the yolk and keep the yolk side.
In the same pan you sautéed the bell peppers add the remaining oil, add turmeric and red chili powder and toss the egg halves.
Now arrange the pumpkin n red bell pepper mix on the eggs where the yolk was and garnish with cilantro.
You might wonder what I did with the egg yolks, you can add it to the pumpkin mix if u like (I do not like that a whole lot) or the next time you make chapatis/roti just mix it with the flour.
Serve warm not cold. Don’t over heat the boiled eggs.