Monday, November 24, 2008

Yellow Squash with Roasted spices.

I brought some fresh yellow squash from store this week, I decided to make a simple side dish with it. We enjoyed this delicious squash gravy for our Sunday brunch with some doses.

  • Yellow squash - wash and chopped to bite size pieces (peel skin and cut into cubes)
  • Onion- one small
  • Tomato - 1 medium
  • Ginger- 1tsp grated
Tempering : Oil, mustard and cumin seeds - 1tsp each

Masala powder (roast and grind) : Channadal/kadalebele(peanuts can be used) , Sesame seeds , coriander seeds and red chili's dried - 1tbsp each.

  1. Chop all veggies to bite size pieces, heat oil ,when hot add mustard seed, cumin seeds.
  2. Then add all the cut veggies, mix well cover and cook on medium heat till just tender.
  3. Meanwhile, roast and powder all the ingredients mentioned above (roast with or without oil).
  4. Once the veggies are soft add the ground spice powder, add enough water, adjust salt.
  5. Let it simmer for 10 more mins. Switch off and garnish with few springs of cilantro leaves.
Serve warm. Tastes good with rotis, rice and doses.

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