Winter squash, Mumbai Style (Komal's recipe)
 Recipe){kind=link}
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
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
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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.
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.