Butternut Squash Bartha
The dish is a very East meets West recipe, the vegetable is a western one and the recipe is very Desi or Indian. A while ago I had been to a shop in Bangalore and I had got 2 of these, 1 used one and made both pasta and a pasta sauce with it. I still had some remaining and I asked my mother to use, she saw the colour and texture and said it could be made into a bartha kind of curry. The two other bartha recipes I know are Brinjal or Eggplant and Sweet Pumpkin
Ingredients
- 1 Butternut Squash
- 1/4 cup water to cook butternut squash
- 1 large onion
- 1 tomato
- 1 green chilli or more based on how spicy you like it
- 3 tablespoons of oil
- 1 teaspoon Jeera or cumin seeds
- 1 inch grated ginger
- Salt per taste
- 1/4 teaspoon Kashmiri chilli powder
- 1 tablespoon of coriander powder
- 1 tablespoon of garam masala
- 1/4 teaspoon aamchur or raw mango powder
- 2 tablespoons of dried Kasuri Methi or dried Fenugreek leaves
- Freshly cut coriander or cilantro
Instructions
Steps for making Butternut Squash Bartha
- Cut a butter nut squash in half, peal it using a peeler carefully
- Cut the butternut squash into chunks, remove the seeds
- Add around quarter cup of water and pressure cook it for 3 whistles
- While the cooker is cooling cut 1 large onion finely, 1 tomato, 1 green chilli and grate some ginger
- Remove the squash and mash it with a masher
- In a kadai or pan add 2-3 tablespoons of oil
- After the oil is hot, add 1 teaspoon Jeera or cumin seeds
- Next add 1 inch grated ginger and stir
- Add 1 cut onion, I added another tablespoon of oil now and cook until it turns transparent
- Next add salt per taste and stir
- Next add 1 cut green chilli and 1 cut tomato and cook until it turns soft and reduces in size
- Add 1/4 teaspoon Kashmiri chilli powder and mix
- Add 1 tablespoon of coriander powder and mix
- Add 1 tablespoon of garam masala and mix again
- Now add the mashed butternut squash and mix with all the ingredients
- Add and mix 1/4 teaspoon aamchur or raw mango powder
- Cover with lid for 5 minutes
- Next garnish it with 2 tablespoons of dried Kasuri Methi and freshly cut coriander and stir well
- Cover with the lid for a further 5 minutes
- The dish is now ready to serve, it tastes extremely nice with Roti!