Succulent squash
withpeanuts
By Anand Lila devi dasi
Ingredients
•Summer squash (louki),
•(peeled & cut into 1.5cm
cubes)....................700gm
•Lemon sized tamarind lump,
50gm...............1
•Hotwater.......................................................1C
•Toordal..........................................................¼C
•Water.............................................................1½
C
•Turmericpowder............................................½Tsp
•Coconut,grated.............................................¼
C
•Greenchilies..................................................2
•Cuminseeds..................................................
1Tsp
•Oil.................................................................2
Tbsp
•Asafetida powder.........................................
½Tsp
•Peanuts.........................................................½
C
•Water...........................................................¾
C
•Salt...............................................................1
½ Tsp
•Mustardseeds...............................................1Tsp
•Split
uraddal...............................................
1Tsp
•Fresh curry
leaves........................................8-9
Preparation
1) Soak the tamarind in hot water for
20minutes. Squeeze to extract the
tamarind puree. Keep aside.
2)Wash, rinse and drain the dal. Place 1 ½
Cwater, dal and ¼ Tsp turmeric in
asaucepan over moderate heat. Bring to a
boil and simmer, covered,cook until
the dal is broken down and soft. Using
awhisk, blend the dal to a smooth
consistency.
3)Using a blender, process the coconut,green
chilies and cumin seeds with a
few sprinkles of water
untilsmooth.
4)Heat 1 Tbsp of oil in a saucepan; add ¼Tsp
asafetida powder and then the
peanuts. Stir-fry the peanuts for 1
minute.Add the squash, ztamarind puree, ¼
Tsp turmeric powder, ¾ C water and salt.Cook
covered over moderate heat.
Half-way through the cooking add the
toordal, reduce the heat to low and
continue cooking until the squash is softand
the sauce thickens. Add the coconut
paste and cook for 10 more minutes,
stirringoften to avoid the sauce to stick to
the bottom of the pan. Take off
fromheat.
5)Heat 1 Tbsp of oil in a small sauté
panover moderate heat; add mustard
seeds, when they crackle, add the urad
daland sauté until they turn golden
brown. Add the curry leaves, stir for
awhile, add the remaining asafetida and
immediately remove the pan from the heat
andmix the seasoned spices to the
squash gravy. Serve hot with plain
boiledrice.
Serves
4-5
