Friday, January 25, 2008
Acorn Squash dip
1 Acorn squash
1 1/2 cups plain yogurt
2 tbsp roasted, unsalted peanuts, crushed
1 green chili, finely chopped
salt to taste
sugar to taste
1 tsp oil or ghee
1/2 tsp mustard seeds
1/2 tsp cumin seeds
A pinch of asafoetida
4-5 curry leaves (Optional)
1 tbsp finely chopped cilantro/coriander leaves
1. Wash acorn squash. Put in a microwave for 1 minute. Let it cool down for a minute. Cut into two halves. Remove the seeds and pith. Pressure cook using 2 tbsp water.
2. Peel the cooked squash. Using potato masher or a fork, mash the squash.
3. Add salt, sugar, peanut powder and yogurt. Mix well.
4. Heat oil in a small saucepan. Add mustard seeds, curry leaves, asafoetida. As the seeds splutter, pour on the "bharit" and stir.
5. Garnish with chopped coriander leaves.
1. We serve this bharit with chapati, but can also be served with grilled/toasted pita wedges as an appetizer.
I read about this fantastic tip of microwaving acorn/butternut squash to cut easily at Anupama's Food-n'-more.
This post is my entry Martha's Fresh Produce of the month: Squash.