Asafoetida, an ingredient in this recipe, (also known as Hing) is a crucial ingredient in Indian vegetarian cooking. Derived from a species of giant fennel, asafoetida has a unique smell and flavor, unpleasantly strong while raw but mellow and garlicky when cooked.
Mashed Curried Acorn Squash
- butter 2 cubes
- cumin seeds 1/2 tsp
- cloves 2
- fenugreek seeds 1/8 tsp
- asafoetida pwd 1/4 tsp
- Acorn squash 1/2 (boiled and mashed slightly)
- curry powder 1/2 tsp
- salt to taste
- red chilli powder 1/2 tsp or as per your taste
- turmeric 1/4 tsp
- sugar 1/2 tsp
- few squeezes of lemon — this is optional if you like a sour taste.
- Cilantro 1 tsp chopped
In a pan
heat butter, add cumin seeds to the heated butter, when it begins to crackle
fenugreek , asafoetida, cloves( take them out after few minutes)
salt, red chilli, curry powder, turmeric and sugar.
Cook for 40 secs then add Acorn squash.
Top it with either a few squeezes of lemon or chopped cilantro leaves. Serve with roti or tortilla.