Kaddu Sweet And Sour Butternut Squash Recipes
SWEET AND SOUR BUTTERNUT SQUASH OR PUMPKIN
This dish from Madhur Jaffrey, the well-known Indian cookbook author, belongs to a category of Bangladeshi foods known as bharats. Part relish and part vegetable dish, they add extra flavor to a meal. "We are beginning to find peeled and seeded butternut squash in our supermarkets now, making this dish a snap to make," Ms. Jaffrey says. Use mustard oil for an authentic Bengali taste, or substitute olive oil. Mustard oil and other Asian ingredients and seasonings like asafetida and urad dal can be found in Indian food stores and specialty shops.
Provided by Tara Parker-Pope
Categories side dish
Time 20m
Yield 4 to 5 servings
Number Of Ingredients 9
Steps:
- Pour the oil into a frying pan and set over medium heat. When hot, add the asafetida and mustard seeds. As soon as the mustard seeds start to pop, a matter of seconds, add the squash. Continue to cook, stirring, for about 3 minutes, or until the squash pieces just start to brown.
- Add 1/4 cup of water, cover, turn heat to low, and cook for about 10 minutes, or until the squash is tender.
- Add the salt, sugar, cayenne and yogurt. Stir and cook, uncovered, over medium heat until the yogurt is absorbed and no longer visible. Sprinkle in the cilantro and stir a few times.
Nutrition Facts : @context http, Calories 133, UnsaturatedFat 7 grams, Carbohydrate 15 grams, Fat 9 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 296 milligrams, Sugar 4 grams
KADDU (SWEET AND SOUR WINTER SQUASH)
From Lite and Luscious Cuisine of India by Madhu Gadia. The listed serving size is 1/2 cup and counts as 1 starch exchange.
Provided by cookiecutter _
Categories Vegetable
Time 35m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 11
Steps:
- Peel and cut squash in half. (If it's too hard, zap squash in microwave for a couple minutes to make life easier). Scoop out and discard insides. Cut into 1-inch pieces, rinse, drain and set aside.
- Heat oil in a frying pan on medium high heat. Add cumin and fenugreek seeds and cook for a few seconds until seeds are golden brown.
- Add chopped squash, turmeric, salt, coriander, cayenne (if using), and water. Stir, cover and bring to a boil. Reduce heat and simmer 15 - 18 minutes until squash is soft to the touch. Stir occasionally.
- Add lemon juice and sugar. Mash squash with a large spoon or potato masher and simmer 5 - 7 minutes.
Nutrition Facts : Calories 150.3, Fat 2.6, SaturatedFat 0.3, Sodium 446.6, Carbohydrate 33.7, Fiber 4.7, Sugar 11.4, Protein 2.4
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