Sweet-and-Sour Butternut Squash or Pumpkin
This belongs to a category of Bangladeshi foods known as bharats. Part relish and part vegetable dish, they add extra flavor to a meal. We are beginning to find peeled and seeded butternut squash in our supermarkets now, making this dish a snap to make. Those who cannot find it will need to use a peeler to get the skin off. I like to use mustard oil here, as it gives a very Bengali taste to the dish. If you have never used it, this might be a good time to try. Otherwise, use olive oil. I love this with all pork dishes and at vegetarian meals with other vegetables, dal, and pooris (a deep-fried flatbread).
Recipe information
Yield
serves 4¿5
Ingredients
Preparation
Step 1
Pour the oil into a frying pan and set over medium heat. When hot, put in the asafetida and mustard seeds. As soon as the mustard seeds start to pop, a matter of seconds, put in the squash. Stir and fry for about 3 minutes or until the pieces just start to brown. Add 1/4 cup water, cover, turn heat to low, and cook about 10 minutes or until the squash is tender.
Step 2
Put in 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.
