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Meetha Kaddoo (Braised Butternut Squash With Jaggery)

Meetha Kaddoo (Braised Butternut Squash With recipe image
This Indian side-dish features Squash, butternut, Oil, Fenugreek seeds, Hing. It delivers smooth, comforting richness, a pleasant kick of heat. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 122.3
Dietary: Gluten-free, Vegetarian
Description
This Indian side-dish features Squash, butternut, Oil, Fenugreek seeds, Hing. It delivers smooth, comforting richness, a pleasant kick of heat. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1 Squash, butternut
  • 3 tablespoon Oil
  • 1/2 teaspoon Fenugreek seeds
  • 1/2 teaspoon Hing
  • 1 tablespoon Coriander, ground
  • 1/2 teaspoon Cayenne pepper
Directions
  1. 1
    Salt, kosher; to taste 1 ts Mango powder 3 tb Jaggery, powdered
  2. 2
    Place the squash on the side on a cutting board.
  3. 3
    Using a sharp knife,
  4. 4
    cut its stem end off, then halve it (if necessary use a mallet to force the blade of the knife into the squash).
  5. 5
    Scoop out the seeds and fibers from each squash half, the scrape the flesh to remove clingins.
  6. 6
    Cut each half into 1 1/2 inch wedges and peel the hard skin off.
  7. 7
    Cut the meat into 1 1/2 inch pieces and set aside.
  8. 8
    Measure out the spices and place them right next to the stove in separate piles.
  9. 9
    Heat the oil in a large skillet over medium-high heat until very hot.
  10. 10
    Add the fenugreek seeds and
  11. 11
    fry until they turn dark brown (about 10 seconds)
  12. 12
    add the asafetida, coriander, and pepper.
  13. 13
    Stir once and immediately add the squash.
  14. 14
    Stir rapidly to distribute the spices (about 3 to 4 minutes).
  15. 15
    Sprinkle on salt to taste; stir.
  16. 16
    Lower the
  17. 17
    heat and
  18. 18
    cook , covered, until the squash is cooked but still holding its
  19. 19
    shape (about 15 minutes).
  20. 20
    Uncover and sprinkle on the mango powder.
  21. 21
    Reduce the heat to medium and turn-fry for 2 minutes.
  22. 22
    Add the jaggery and cook until it melts and coats the vegetables (3-4 minutes).
  23. 23
    Serve warm, at room temperature, or cold.
  24. 24
    Classic Indian Vegetarian and Grain Cooking, Julie Sahni per Mimi Taylor

Nutrition Facts

Servings 4

Amount Per Serving
Calories 122.3kcal
% Daily Value *
Total Fat 12.3g19%
Saturated Fat 1.8g9%
Cholesterol 0.0mg0%
Sodium 2.2mg1%
Total Carbohydrate 4.1g2%
Dietary Fiber 2.1g9%
Sugars 0.8g
Protein 0.9g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: braised, butter, butternut, cayenne, coriander, fenugreek, frying, ground, hing, indian, kaddoo, meetha, oil, pepper, seeds, side-dish, squash, title, vegan, vegetarian
Read it online: https://www.chefs-mate.com/recipe/meetha-kaddoo-braised-butternut-squash-with/