Aloo Sqaush curry
It was that time of the year…Christmas time…holidays for Mahesh and this year we went on a trip to North – East India (North Bengal and West Sikkim)…cold but really beautiful places…full of mountains, water falls and rivers. Once I go to such beautiful places, the thing that excites me most…well apart from the place, the views… is the local cuisine and this time around we were able to sample some real yummy stuff…. We had momos, Rai ka saag, phale (a variety of our own naan), aloo posto and aloo squash curry.
Aloo squash looks more like a close relative of a vegetable available in South India called as “Chow-chow”. This is a lot bigger, thornier (really pricks) and yellow in colour. They grow every where in this area, they are creepers and grow on any kind of tree..even on pine trees (Will post pics soon). I had aloo squash curry in Kalimpong. really like it and so got the cook at our hotel teach me to make it…since this vegetable is not available in Bangalore….i also carried some of them to make at home 🙂
Aloo squash: 3 nos- diced into small pieces
Paanch Phoran mix: 1.5 tsp
oil- 2 tsp
tomatoes: 2 nos: finely chopped
turmeric powder: 1 tsp
salt: according to taste
Chilli powder: according to taste
Onions: 1 nos: finely chopped
Garlic: 3 cloves: grated or finely chopped
Roasted peanut powder: 1 tbsp
To make the Paanch Phoran mix/masala:
Mix 1 part of jeera, 1part of saunf (fennel seeds), 1 part of methi seeds (fenugreek seeds), 1 part of Kalonji (onion seeds) and 0.5 parts of ajwain.
1. Remove the thick outer skin and the pit inside of the aloo squash.
2. Cut the aloo squash in small pieces and wash it with water and keep is aside.
3. In a wok or kadai, heat oil and add the paanch phoran mix and let the mix splutter.
5. Add the onions and garlic and saute till they are cooked and loose the raw smell.
6. Add the tomatoes and saute till they are cooked.
7. Add turmeric powder, salt, chilli powder and aloo squash and stir well.
8. Add about 1 cup of water to this and cook with lid closed.
9. Once the vegetable is cooked, garnish with chopped coriander leaves and roasted peanut powder (mix well) .
10. Serve hot with rotis….