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Banana Squash with Spicy Lentil Nuggets |
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Serves: 4 (Vadi vaala Petha)Category: Squashes and Gourds, Vegan Makes 4 to 6 servings Made with a spicy lentil paste and dried in the sun, lentil nuggets, called vadiyan, are a specialty of northern India. They add a distinctive spiciness and flavor to this home-style squash. They're generally used in curries, such as Spicy Lentil Nugget Curry with Potatoes (see Vegetarian Curries), but also make spicy additions to stews and soups. Buy the lentil nuggets at Indian markets under their Indian names vadi or badi. 2 tablespoons vegetable oil 1 large lentils nugget, broken into 1/2-inch pieces 1/2 teaspoon mustard seeds 1/2 teaspoon cumin seeds 1/4 teaspoon fenugreek seeds 1/4 teaspoon kalonji seeds 1/8 teaspoon ground asafoetida 1/4 teaspoon ground turmeric 1 tablespoon peeled minced fresh ginger 1 cup finely chopped tomatoes 1 pound banana or any other orange squash, peeled and cut into 1/2-inch pieces 1/2 teaspoon salt, or to taste 3/4 cup water 1 teaspoon ground dried pomegranate seeds 1 teaspoon sugar 1/4 teaspoon Garam Masala Organize your recipes and simplify meal planning...Download the Cook'n Recipe Organizer for FREE!
1. Heat the oil in a large nonstick wok or saucepan over medium-high heat, add the lentil nugget pieces and cook until golden brown. Leaving the oil behind, with a slotted spoon transfer the nuggets to paper towels to drain. 2. To the oil add the mustard, cumin, fenugreek, kalonji, and cumin seeds; they should sizzle upon contact with the hot oil. Quickly add the asafoetida and turmeric, then add the ginger, tomato, squash, salt, and the fried nuggets. 3. Add the water, cover the pan and cook, over medium-high heat from the first 2 to 3 minutes and then over medium heat until the squash is very soft, about 25 minutes. 4. Mix in the pomegranate seeds and sugar, and cook another 2 to 3 minutes. Transfer to a serving dish, sprinkle the garam masala on top, and serve. From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Sign up for our free monthly newsletter, with recipes, cooking tips and more! |
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