From the Demo: Un-Curry, Regional Indian Dishes. October 18, 2008
Serves 4-6, 15 minutesÂ
Ingredients:
1/2 pound pumpkin / butternut squash, peeled & grated / cut into
chunks
12 tablespoons yogurt
4-6 tablespoons milk (optional)
1 1/2 tablespoons clarified butter / vegetable oil
1-2 green chilies, sliced (optional)
5 curry leaves (optional)
1/2 teaspoon mustard seeds
pinch of turmeric
pinch of sugar
3/4-1 teaspoon salt
3-4 sprigs of cilantro, washed & finely chopped
Preparation:
Sauté the grated pumpkin in 1 teaspoon clarified butter. Cover and steam-cook briefly in 2-3 teaspoons water till tender, 5 minutes (or steam-cook / microwave the chunks. Mash the flesh).
Whisk yogurt till smooth. If tart, add a pinch of sugar; if too thick, stir in some milk. Add salt. Fold yogurt into the pumpkin.
Heat the remaining clarified butter in a seasoning wok, small pan or ladle till almost smoking. Reduce the heat, add the mustard seed and cover the pan till the popping subsides.
Add the chilies and curry leaves. Turn off the heat and mix in turmeric. Stir once and fold into the salad. Garnish with cilantro. Serve cool / at room temperature.
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