Wednesday, November 09, 2005

Squash Pachadi

This was sinfully good.. almost dessert.

2 cups hubbard or other squash, cut into 1" cubes
1 Tbsp peanut oil or ghee
1 tsp mustard seeds
1/2 tsp cumin seeds
1/4-1/2 tsp salt
1/2 tsp sugar
1 cup bio yogurt

Heat the oil and fry the cumin and mustard seeds until they pop and splutter. Add the squash, reduce the heat to low and add the salt and sugar. Cook, covered until the squash is soft but not too mushy. Let cool then add the yogurt and serve.
This is a great side dish with rice... really stellar.

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