Thursday, April 7, 2011

Yellow Squash Curry


2 big yellow Squash chopped
1 big Tomato chopped
1 tbsp Red Chilli powder
1 tsp Cumin powder
1 tsp Coriander powder
1 tsp of Cumin+Mustard+Black gram seeds each
Chopped Coriander leaves
Salt to taste


1. Heat 2 tbsp of oil in a pan, add black gram, cumin seeds, mustard seeds and let them splutter. By the time cumin and mustard seeds splutter, black gram should have turned into golden brown. Add a pinch of Asafoetida(Hing) to it.
2. Add the chopped squash, salt and sprinkle handful of water and close the lid. Let it cook until they turn soft and tender, on low flame.
3. Check in between for the water as if there is no moisture at all, curry may start burning.
4. Once the squash pieces turn tender, add chilli powder, coriander and cumin powder. Mix well and finish it off topping with the coriander leaves. Serve hot with steamed rice. Would really taste yummy !

You can also add 2 tbsp of Seasame seeds(Nuvvulu) powder along with coriander and cumin powder. This gives a special taste to the dish.

Yellow squash can also be replaced with bottle guard(Sorakaya)/ coyote squash/zucchini squash. This recipe would taste great with any of these.

*We welcome your valuable suggestions/comments on this Recipe*

I follow the following link for the unit conversions. Hope it will help. The link shows all the unit conversions for cooking

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