Posted on 10/30/2013 at 05:12 PM by Tina Marchand
Sweet-and-Sour Winter Squash (Kaddu)
In my house this dish was made during festivals and served with puri (fried breads). Pumpkin is kaddu in hindi language. Sweet-and-sour kaddu is my personal favorite way of cooking winter squash. In India we always used the pumpkin to make this recipe, but a good cooking pumpkin is not always available. So I usually use butternut squash, it is an excellent substitution. The fenugreek seeds give this recipe a unique flavor.
Butternut squash or pumpkins are a challenge to peel and cube. I found an easier way to tackle these squashes. I put the squash in the microwave for 5 minutes and let is rest for 10 minutes. Then cut the squash in half and scoop out the seeds and strings. I then cut the squash into 1 inch strips, peel and dice into 1 inch pieces.
Another option: If your grocery store has peeled and diced squash, use it. Just make sure you use it soon after you purchase it.
1 small butternut squash (2 pounds)
2 teaspoons vegetable oil
1/4 teaspoon cumin seeds
1/8 teaspoon fenugreek seeds
1/2 teaspoon turmeric
3/4 teaspoon salt
2 teaspoons coriander powder
1/2 teaspoon cayenne pepper (optional)
1/3 cup water
1 tablespoon lemon juice
2 tablespoons sugar
2 tsp ghee
¼ tsp cayenne pepper
Peel and cut butternut squash in half. Scoop out and discard the inside seeds and threads. Cut into about 1-inch pieces. Rinse, drain and set aside.
In a fry pan, heat oil on medium high heat. Add cumin and fenugreek seeds and cook for a few seconds until seeds are golden brown.
Add the chopped squash, turmeric, salt, coriander powder, cayenne pepper and water. Stir to mix. Cover with a lid and bring to a boil. Reduce heat and simmer for 15–18 minutes until the squash is soft to the touch. Stir occasionally.
Add lemon juice and sugar. Mash the squash with a potato masher or large spoon. Simmer for 5–7 minutes. Transfer to a serving dish. (Garnish with cayenne flavored ghee; see below.)
Garnish: Heat ghee in a small fry pan. Once the ghee starts bubble, remove from heat, add cayenne. The ghee will become red. (Do not overheat ghee; otherwise the cayenne will burn.)
Makes 4 servings (2 cups)
Serving size: 1/2 cup
Amount per serving:
Calories: 80, Carbohydrate: 17g, Fat: 2g, Dietary fiber: 2 g, Saturated fat: 0g, Protein: 1g, Cholesterol: 0mg, Sodium: 403mg
From: New Indian Home Cooking, Madhu Gadia, M.S., R.D., www.cuisineofindia.com