But now, simple food is on my list.. I haven't really cooked a vast deal and somehow a kind of inertia has gripped me, I open my drafts folder, type a sentence and log out. Maybe it is because I am totally tied up with Little S and have little time for myself, specially since the husband works away from home and is here only for the weekend.
A simple Sambar- Rice with a side of this vegetable or something similar is on the menu when M comes home and a quick sandwich and I am done when I am on my own!
The other day I picked up a neatly cut and cored piece of Butternut Squash and came home with the intention of making one of my childhood fvourites.
Of course, back home this is made with pumpkin, but the pumpkins here are not my cuppa, I doubt if I will ever be able to chop them, so , b'nut squash is my choice.
usually made during fasting (upvaas) days, this mild vegetable is a great accompaniment to sabudana khichadi or Vari rice, but I also like it with a phulka or plain daal-rice.
I make this so often that I use andaaz, so the measures are guesstimates.
You need:
~ 2 cups of Butternut squash (peeled, cored & cubed)
1 Thai chile
1/2 tsp Cumin / Jeera seeds
2 tbs. Oil / ghee
1/2 cup powdered peanuts or Peanut butter to save time ( I used creamy peanut butter)
1 tsp Tamarind concentrate or Soak a walnut size ball of tamarind in warm water and extract the pulp.
1 lump Jaggery
Salt to taste
Cilantro to garnish
Water
Heat oil or ghee in a wok, add the cumin seeds. After they sizzle, add the chile.
Add the cubed butternut squash. Mix well, Add about 1/2 cup or less of water , cover and cook till tender ( should not be mushy).
Once the squash is tender, add in some more water ( this depends on the thickness of the gravy you want) , add the tamarind and jaggery, salt and the peanut powder /butter.
Let the whole thing come to a boil. Switch off the heat and garnish with cilantro. Serve hot with rice, phulka, vari rice or sabudana khichadi.
