Nov 22, 2010

Squash curry with garam masala

A round of thanks is due. And here is a way of making it moist and yummy.

Tut tut..not the turkey. Not the turkey. Not the gravy. None of that.

Its a wild card entry this year. Its Squash or Pumpkin. As the harvesting season ends and the last of the seasons squashes hit the market stands, here is a good way of making use of the remnants of fall. After all we ain't gonna get it till almost a year :) Better make it spicy and sweet but not too bland :)

Squash cooked with onions on low heat and spiced with Garam Masala and chille pepper. The onion is made moist and sugary and soft and caramelized in olive oil for about half an hour and the squash is added after that. All you do is chop and drop.

Here is bidding adieu to fall

Garam masala squash curry

2 squash. Remove the seeds. You can use a medium pumpkin too. But I like squash. you can use two medium eggplants. Skinned. Chop the veggie into bite size cubes.
2 medium onions
1.5 tsp of garam masala
3-4 large whole red chillies. YOu can also use 1/2 tsp of red chili flakes
1/2 tsp of sugar ( if you are using eggplants)
2 tbsf olive oil
salt and pepper for seasoning

Take your time

In a non stick skillet, put the onions and the oil. Cover and place on the lowest heat setting of your stove. Let it sit for 20-30 minutes. The onion will be brown, and caramelized and moist and delish.
Next put the veggies, garam masala and red chili in that pot. Mix together. Cover and let it do its own thing. Another 30 mins. Check every 10 minutes or so to give the thing a stir. Prevents scorching
When done, season with salt and pepper.

You got a deal on your hands for no effort at all :)

Happy eating and healthy living!


The Japanese Redneck said...

Have a great week. Hope your holiday is wonderful.

Terrianne, Call me Ree said...

The perfect meal for me is a plate of flavorful and jazzed up veggies. This looks and sounds super delicious! =)