| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Indian |
Indian |
4 |
Servings |
INGREDIENTS
| 1 |
|
Squash, butternut |
| 3 |
T |
Oil |
| 1/2 |
t |
Fenugreek seeds |
| 1/2 |
t |
Hing |
| 1 |
T |
Coriander, ground |
| 1/2 |
t |
Cayenne pepper |
|
|
Salt, kosher to taste |
| 1 |
t |
Mango powder |
| 3 |
T |
Jaggery, powdered |
INSTRUCTIONS
Place the squash on the side on a cutting board. Using a sharp knife,
cut its stem end off, then halve it (if necessary use a mallet to
force the blade of the knife into the squash). Scoop out the seeds and
fibers from each squash half, the scrape the flesh to remove clinging
fibers. Cut each half into 1 1/2 inch wedges and peel the hard skin
off. Cut the meat into 1 1/2 inch pieces and set aside. Measure out
the spices and place them right next to the stove in separate piles.
Heat the oil in a large skillet over medium-high heat until very hot.
Add the fenugreek seeds and fry until they turn dark brown (about 10
seconds) add the asafetida, coriander, and pepper. Stir once and
immediately add the squash. Stir rapidly to distribute the spices
(about 3 to 4 minutes). Sprinkle on salt to taste; stir. Lower the
heat and cook, covered, until the squash is cooked but still holding
its shape (about 15 minutes). Uncover and sprinkle on the mango
powder. Reduce the heat to medium and turn-fry for 2 minutes. Add the
jaggery and cook until it melts and coats the vegetables (3-4
minutes). Serve warm, at room temperature, or cold. Recipe by:
"Classic Indian Vegetarian and Grain Cooking", Julie Sahni Posted to
FOODWINE Digest by Sharon Raghavachary <schary@EARTHLINK.NET> on Feb
17, 1998
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