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
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Philasande Nkabinde
[email protected]This dish looks delicious! I can't wait to try it.
Riyan Tamang
[email protected]I'm definitely going to try this recipe with pumpkin next time. I think it would be a great dish for Thanksgiving.
Dennis Mutuku
[email protected]This dish is a great way to use up leftover butternut squash. I always have some on hand in the fall and winter.
Zander Martinez
[email protected]I'm not a huge fan of sweet and sour dishes, but this one was really good. The flavors were well-balanced and the squash was cooked perfectly.
Hayden Lovell
[email protected]Butternut squash and pumpkin are both great choices for this dish. I think I prefer the butternut squash because it has a slightly sweeter flavor.
Mindy Kruzan
[email protected]This recipe is a keeper! I'll definitely be making it again and again.
kricee Burulie
[email protected]I made this dish for a potluck and it was a huge success. Everyone loved the unique flavor combination.
Cielo
[email protected]The sauce is the star of this dish. It's tangy, sweet, and slightly spicy. I could eat it on anything!
Hridoy Ahmd
[email protected]This dish is so easy to make, and it's always a crowd-pleaser. I love that I can use either butternut squash or pumpkin, depending on what I have on hand.
Udeaku Favour
[email protected]I've never been a fan of butternut squash, but this recipe changed my mind. The combination of sweet and sour flavors was amazing, and the squash was so tender and flavorful.
Trisa Karmokar
[email protected]This butternut squash dish was a hit at our dinner party! The sweet and sour sauce was perfectly balanced, and the squash was roasted to perfection. Everyone raved about it.