Curried Squash with Roti
- Number of Servings: 4
Ingredients
2 cups Duram Atta Flour3/4 cups hot water4cp squash1 small onion chopped3 cloves garlic chopped1/2tsp cumin seeds, mustard seeds, fenugreek seeds6 curry leaves1/2tsp tumeric1tsp curry powder3tsp olive oil1/2cp waterhot pepper to tastesalt to taste1/4cp cilantro
Roti:
Put flour in a large bowl. Make a well in the middle and pour in a stream of water in the center. Use one hand to mix the flour and water in a rotating motion from the center of the bowl outward, until the dough is moist enough to be gathered into a rough mass. Wet hands and continue until the mixture cleans the sides of the bowl and has become a nonsticky, kneadable dough. When the dough is kneaded, it will be elastic and silky smooth. To test the dough, press it lightly with a fingertip. If it springs back, it is ready to be rested. Resting the dough is the last step and allows the dough to relax and absorb the water and kneading. Rest for 1/2 hour. Cover with a wet towel so the dough does not dry out.
Method to roll out the dough:
Divide the dough into 8 balls. On a lightly floured surface, flatten one ball of dough with your hand. Using a rolling-pin, roll out the dough into a thin,round patty, about 5 inches in diameter. Roll from the center, turning patty several times to prevent sticking. Try to make the edges slightly thinner than the center.
Method of cooking roti:
Preheat a cast-iron tava (frying pan) over medium heat. Place the rolled dough on the palm of one hand and flip it over on to the tava. When the color changes on the top and bubbles appear, turn it over. When both sides are done, use kitchen tongs to remove from the skillet.
Electric Stove: If you have an electric stove, rotis can be encouraged to puff by pressing them with a clean kitchen towel after the first turn on each side. Repeat the shaping and cooking process until all are cooked.
Curry:
Heat up a medium size pot on stove top.Add oil, then onion, garlic,curry leaves and seeds.Stir for a minute or two.
Add tumeric and curry paste/powder.Stir. Add squash, hot pepper and salt.Stir. Put lid on and let sweat for 5 or 7 minutes.
You may see liquid released from the pumpkin.If this happens, let pumpkin cook in its own liquid or if liquid is not released add
1/2 a cup of water. Let cook for 20 minutes or so stirring
from time to time. When pumpkin is cooked,it should look mushy. Lastly add cilantro and stir.
Serve with roti.
Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MINDY387.
Put flour in a large bowl. Make a well in the middle and pour in a stream of water in the center. Use one hand to mix the flour and water in a rotating motion from the center of the bowl outward, until the dough is moist enough to be gathered into a rough mass. Wet hands and continue until the mixture cleans the sides of the bowl and has become a nonsticky, kneadable dough. When the dough is kneaded, it will be elastic and silky smooth. To test the dough, press it lightly with a fingertip. If it springs back, it is ready to be rested. Resting the dough is the last step and allows the dough to relax and absorb the water and kneading. Rest for 1/2 hour. Cover with a wet towel so the dough does not dry out.
Method to roll out the dough:
Divide the dough into 8 balls. On a lightly floured surface, flatten one ball of dough with your hand. Using a rolling-pin, roll out the dough into a thin,round patty, about 5 inches in diameter. Roll from the center, turning patty several times to prevent sticking. Try to make the edges slightly thinner than the center.
Method of cooking roti:
Preheat a cast-iron tava (frying pan) over medium heat. Place the rolled dough on the palm of one hand and flip it over on to the tava. When the color changes on the top and bubbles appear, turn it over. When both sides are done, use kitchen tongs to remove from the skillet.
Electric Stove: If you have an electric stove, rotis can be encouraged to puff by pressing them with a clean kitchen towel after the first turn on each side. Repeat the shaping and cooking process until all are cooked.
Curry:
Heat up a medium size pot on stove top.Add oil, then onion, garlic,curry leaves and seeds.Stir for a minute or two.
Add tumeric and curry paste/powder.Stir. Add squash, hot pepper and salt.Stir. Put lid on and let sweat for 5 or 7 minutes.
You may see liquid released from the pumpkin.If this happens, let pumpkin cook in its own liquid or if liquid is not released add
1/2 a cup of water. Let cook for 20 minutes or so stirring
from time to time. When pumpkin is cooked,it should look mushy. Lastly add cilantro and stir.
Serve with roti.
Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MINDY387.
Nutritional Info Amount Per Serving
- Calories: 522.7
- Total Fat: 7.6 g
- Cholesterol: 0.0 mg
- Sodium: 11.3 mg
- Total Carbs: 101.9 g
- Dietary Fiber: 6.6 g
- Protein: 17.1 g
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