Thursday, October 8, 2009

Squash/Red Pumpkin Thogayal


1 Lb Squash1 tbsp Urad Dal1 tsp Mustard SeedsCooking Oil
4-6 Dry Red ChilliesFresh Dhania LeavesTil Oil
1 pinch HingSalt


Cut the Squash/Red Pumpkin into 1-inch cubes.
In a skillet, take 2 tsp of oil and roast the Urad Dal and Red Chillies until medium dark.
Add a 2 inch piece of tamarind to it and hing.
Add the cut squash and saute for about 12-15 minutes until well cooked and tender.
Add the Dhania and salt and cook for an additional 2-3 minutes.
Transfer this to a food processor and puree the squash with the spices to form a coarse paste.
Splutter the mustard seeds and mix it with the paste.
Blend in a tsp of Til oil and serve with hot steamed Rice/Dosa/Roti…

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