Indian Sweet And Sour Butternut Squash Recipes

Steps:

• Cut the squash in half lengthwise, peel it, and scrape out the seeds; then cut the halves lengthwise into 1/2-inch-thick strips; then cut the strips crosswise into 11/2-inch pieces.
• Heat the oil in a large wok or frying pan over medium-high.
• Add ginger, and cook, stirring, for 1 minute.
• Add chili and cumin seeds, and cook for 1 minute.
• Add cayenne and curry powder, and cook, stirring, for 30 seconds.
• Add the squash, and stir until it is coated with the oil.
• Season to taste with salt and sugar.
• Reduce heat to medium; cover, and cook until squash is tender, about 25 minutes, stirring every 5 minutes to ensure the spices do not burn (reduce heat if necessary, but if the squash does not brown, increase it slightly).
• Stir in the lemon or lime juice, and mash the squash with a spoon to break up some of the pieces.
• Taste for salt, and serve hot.

Steps:

• Pour the oil into a frying pan and set over medium heat. When hot, add the asafetida and mustard seeds. As soon as the mustard seeds start to pop, a matter of seconds, add the squash. Continue to cook, stirring, for about 3 minutes, or until the squash pieces just start to brown.
• Add 1/4 cup of water, cover, turn heat to low, and cook for about 10 minutes, or until the squash is tender.
• Add the salt, sugar, cayenne and yogurt. Stir and cook, uncovered, over medium heat until the yogurt is absorbed and no longer visible. Sprinkle in the cilantro and stir a few times.

Steps:

• In a large (12-inch) deep sauté pan over medium heat, warm the oil. Once the oil begins to shimmer, add the fenugreek seeds and cook until they start to sputter, which should be within seconds. Reduce the heat to medium-low and swirl in the turmeric. Add the onion and sauté until it just starts to soften, 3 to 4 minutes. Add the ginger, chile powder and asafetida (if using), and cook for 1 minute. Add the butternut squash and salt, cover and cook until the squash is tender, 10 to 15 minutes.
• Stir in the tomatoes, lime juice and brown sugar. Reduce the heat to low, cover and cook until the tomatoes are soft but still retain their shape, about 5 minutes. Remove from the heat. Taste and adjust the lime juice and salt according to taste. Garnish with the cilantro and serve warm.

Steps:

• In a large skillet over high heat, warm the oil. Once the oil begins to shimmer, add the black mustard seeds and as soon as they begin to pop and dance around in the oil, which should be within seconds, remove the pan from the heat. Add the curry leaves, making sure they get fully coated in the oil (there may be more popping and splattering, and that's okay!). The leaves should immediately crisp up in the residual heat. Return the pan to medium heat, add the turmeric and asafetida (if using), and stir to incorporate without breaking up the curry leaves. Add the onion and cook until it is translucent and starting to brown, 5 to 7 minutes. Add the butternut squash, green chiles, and coriander and stir gently just to combine (be careful not to overmix, or you'll end up with mush). Spread the vegetables in an even layer in the pan, cover, and cook until the butternut squash is tender and soft, 8 to 10 minutes.
• Add the salt, lime juice, and red chile powder and stir gently. Taste and adjust the lime juice, red chile powder, and salt, if needed, before serving.