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Categories:Viewed: 88 - Published at: 8 years ago
Ingredients
- 3 tablespoons mustard oil or olive oil
- A generous pinch of ground asafetida
- 1/2 teaspoon whole brown or yellow mustard seeds
- 4 cups (1 1/4 pounds) peeled and seeded butternut squash or pumpkin, cut into segments 3/4- to 1-inch in size
- 3/4 to 1 teaspoon salt
- 1 1/2 teaspoons sugar
- 18 to 1/4 teaspoon cayenne pepper
- 1 tablespoon plain yogurt
- 2 tablespoons chopped cilantro
Method
- 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.
