Sunday, July 31, 2011

Green Squash in Peanuts-Sesame gravy

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This space has been quiet for almost 3 weeks now. Behind the scenes my days were filled with babbles from the little one's baby talk and laughter.Overall life is moving at a steady place. Or so it seems on the outside.

But what about the mind, the heart ? Are they at peace ? My mind has been wandering like a stream of water flowing down a cliff. Finding its ways through whatever little space it finds between the rocks. I am filled with thoughts from the past, the present and the future. Several times during the day I find myself at the same place where mom was almost three decades ago. It seems I have stepped into her shoes and seeing the life as she has seen it. My then innocent mind failed to understand so many things she said to me, things she asked me to do. But I can justify all of them so much today. 

Mom always cooks  simple meals using fresh vegetables and essential pantry ingredients. Not very fancy and exotic but rather simple and homely. With her own unique touch. 
This squash curry with peanuts and sesame gravy would be something that mom would definitely like in her repertoire. Its devoid of hot spices and ginger-garlic(satvik) but still tastes divine.

Squash in Peanuts and Sesame gravy
(Source: 660 Curries by Raghavan Iyer)

To make into a dry paste/powder:
1 tbsp sesame seeds
1 tbsp coconut  flakes (dry)
2 green chillies or dry red chillies
1 tsp cumin seeds
Fry above ingredients lightly.Set aside
1 tbsp tamarind paste / or water from a quarter sized ball of tamarind)
1 tbsp peanuts

1 big green squash ( hara kaddu )
1 tsp turmeric 
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp chilli powder
3-4 curry leaves
salt to taste
oil as required

  • Grind the sesame-coconut mixture with the peanuts to make a fine powder. Add the tamarind extract and make a thick paste. Do not add water.
  • Over hot oil combine the cumin and mustard seeds.Add the curry leaves and the turmeric. 
  • Quickly add half of the sesame-peanut mixture and saute for 10s. 
  • Add the squash pieces and mix everything till the squash is coated with the powder. 
  • Add the rest of the powder. Add 1/2 C water and allow the cover to allow the squash to cook.
  • This will take around 10min.
  • Once the squash pieces are tender , add salt and adjust consistency of the gravy.Add chilli powder if  required.
  • After the curry boils switch off and serve with rotis/rice.

We were surprised how a curry without the usual garam-masala and ginger-garlic taste so very flavorful. We had it with rotis for a satisfying weekend lunch.

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