Friday, January 25, 2008

Bhoplyache Bharit - Acorn Squash Dip

My mom makes this "bharit" of red pumpkin as an accompaniment . I use the same recipe but substitute pumpkin (Bhopla in Marathi, kaddu in Hindi) with acorn squash. It's quite simple to make.

Here's the recipe -

Acorn Squash dip
भोपळयाचे भरीत
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.

Note -
1. We serve this bharit with chapati, but can also be served with grilled/toasted pita wedges as an appetizer.

Credits -
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.


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