Sunday, October 31, 2010

Butternut Squash with Black Beans

Adapted from

Butternut Squash - 1/2, peeled and cut into cubes
Black Beans - 1/2 cup, soaked overnight and cooked in cooker till done
Olive Oil - 2 tbsp
Cumin Seeds - 1/2 tsp
Ginger - 1 tsp, finely sliced
Green Chillies - 4
Red Chilli powder - 1/2 tsp
Roasted Cumin Powder - 1/2 tsp
Toasted Walnuts - a handful
Lemon Juice
Cilantro - a handful for garnishing

Heat oil in a pan. Add the cumin seeds and green chillies.

The add the butternut cubes and ginger slices. Cook on high heat, tossing frequently, till the cubes turn light brown on all sides.

Add black beans, salt, cumin and red chilli powder, a quarter cup of water and cover and cook till the cubes are tender.

Add the toasted walnuts, lemon juice and garnish with cilantro.

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