Squash & Peas Medley
Total Time:
50 min
Prep Time:
20 min
Cook Time:
30 min
Ingredients:
1 cup bottle gourd, diced (substitute with any squash of your choice)
1 cup shelled peas
3 tbsp vegetable oil
1 tsp cumin seeds
1 tbsp garlic paste
½ tsp ginger paste
1 tsp fennel seeds
2 green cardamoms
¼ tsp carom seeds
Spice Mix (masala) ingredients:
1 tbsp vegetable oil
1 dry red chilli
2 onions, chopped finely
1 tsp salt
2 tsp coriander seeds
¼ tsp turmeric
¼ tsp red chilli
1 tsp garlic paste
1 ½ tomatoes, chopped finely
3-4 tbsp tomato puree
1 tsp fennel seeds
2 pods green cardamom
½ tsp carom seeds (ajwain)
Directions:
Grind the fennel seeds, cardamom and carom seeds to a powder.
Boil the bottle gourd pieces in a pot with 8 cups of water and 1 ½ teaspoon salt for about 10 minutes until softened. Strain the gourd cubes and dip in cold water.
Heat the oil in a pan. Add 1 teaspoon cumin seeds and fry until they turn golden.
Add 1 tablespoon garlic paste and ½ teaspoon ginger paste and stir fry for 1 minute.
Add bottle gourd and sauté for 2-3 minutes on high heat.
Heat 1 tbsp oil in a separate pan, add broken red chilli and let it darken in about 1 minute.
Add onions and cook till light brown in about 4 minutes.
Add 1 tsp coriander powder, ¼ tsp turmeric, ¼ tsp red chilli powder, 1 tsp garlic paste, and cook for 2 minutes.
Add chopped tomatoes and stir well.
Stir in the tomato puree and cook for 7 minutes.
Add peas and bottle gourd and mix well with all of the spices, ground fennel, cardamom and carom seeds. Toss lightly for 1 minute.
Remove from heat and serve.
Serves:
4
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