Sunday, November 6, 2011

Spicy Butternut Squash with Peanuts

Butternut Squash - 1 small, peel and cut into small cubes
Raw Peanuts - 1/2 cup
Virgin Coconut Oil - 1 tbsp
Panch Phoron / Five Spice Mix - 1 tsp (a mix of fennel, mustard, cumin, nigella, fenugreek seeds)
Dry Red Chili - 2
Hing / Asafoetida - 1/4 tsp
Ginger - 1/2 inch, grated
Turmeric - a pinch
Dessicated Coconut - 2 tsp
Roasted Cumin Powder - 2 tsp
Cayenne Pepper - 1/4 tsp
Cilantro / Parsley - a handful, chopped

Heat oil in a cast iron skillet. Add the five spice mix, hing and dry red chili and saute for a few seconds.

Now add the cubed butternut squash, peanuts, grated ginger, coconut, turmeric and salt. Mix well with the spices. Cover and cook on low heat for a few minutes.

Remove the cover, sprinkle a little water and add the roasted cumin powder and cayenne pepper. Cover and cook for a few minutes more till the squash is soft and cooked.

Sprinkle chopped cilantro on top and serve.

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