Winter squash, Mumbai Style (Komal's recipe)

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 127.2
  • Total Fat: 6.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 483.7 mg
  • Total Carbs: 15.2 g
  • Dietary Fiber: 2.2 g
  • Protein: 5.0 g

View full nutritional breakdown of Winter squash, Mumbai Style (Komal's recipe) calories by ingredient
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Introduction

KOMAL53 sent me a recipe, no instructions, with only her gift for telling how good food was. After her passing I found the recipe and gave it my best shot. Friends give me suggestions so it's different every time. KOMAL53 sent me a recipe, no instructions, with only her gift for telling how good food was. After her passing I found the recipe and gave it my best shot. Friends give me suggestions so it's different every time.
Number of Servings: 5

Ingredients

    Squash, winter, acorn
    Extra Virgin Olive Oil, 2 tbsp
    Salt, 1 tsp
    Cumin seed, 1 tsp
    Coriander, 1 tsp
    Cilantro, raw, 6 tbsp
    Chili Pepper (Green) to taste
    Scallions, raw, 1 medium
    Black Mustard Seeds, 1 tsp
    Curry powder, .75 tbsp
    Fage yogurt- 0%, plain, 6 oz
    asafoetida, 0.25 tsp

    1/2 fresh lime or lemon

Tips

Add more or less chili, salt and spices to taste. The lime and lemon are optional.
Use butternut squash.
Serve room temperature or heated.


Directions

Preheat oven to 350.
Cut squash in half, remove seeds
Spray cut side with cooking spray, then place face down on foil-covered baking sheet.
Bake until done. Skin will be wrinkled, darker and you can dent the squash by pressing on the shell.
Cool. Once cooled, the pulp can be easily scooped out into a bowl.
Chop chili, scallions and cilantro into small bits.
Heat oil, add mustard seeds which will "pop" . Be prepared to cover pan. They pop right out! Add cumin, coriander, curry, salt while stirring and then the asafetida. Remove immediately from heat. Cool a bit.
Add the yogurt and mix well.
Blend the squash, chopped greens and yogurt mix together. Squeeze the lime (lemon) over all and toss.



Serving Size: 5 1-cup servings

Number of Servings: 5

Recipe submitted by SparkPeople user OVERWORKEDJANET.

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