Kaddu (Sweet and Sour Winter Squash) |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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From Lite and Luscious Cuisine of India by Madhu Gadia. The listed serving size is 1/2 cup and counts as 1 starch exchange. Ingredients:
1 (2 lb) butternut squash |
2 teaspoons vegetable oil |
1/4 teaspoon cumin seed |
1/8 teaspoon fenugreek seeds |
1/2 teaspoon turmeric |
3/4 teaspoon salt |
2 teaspoons coriander powder |
1/2 teaspoon cayenne pepper (optional) |
1/3 cup water |
1 tablespoon lemon juice |
2 tablespoons sugar |
Directions:
1. 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.
2. 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.
3. 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.
4. Add lemon juice and sugar. Mash squash with a large spoon or potato masher and simmer 5 - 7 minutes.
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