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Stuffed Indian Round Squash with Spicy Onion and Tomatoes |
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Serves: 4
Print this Recipe
(Masala Bharae Tindae)
Category: Squashes and Gourds, Vegan
Makes 4 to 6 servings
There is a variety of squash found in northern India called tinda. Tinda squashes are round, green, with a smooth skin that is lightly fuzzy when the squashes are fresh. Ranging anywhere from 1 to 1 1/2 inches in diameter, these squashes can be found in Indian markets only in the summer months. Choose the smaller, blemish-free, firm ones--they will be less seedy.
If you can't find tinda squash, make this recipe using green patty pan squashes or the small round zucchinis that can be found in the farmers' and specialty produce markets. Failing that, use the large zucchinis (about 1 1/4 to 1 1/2 inches in diameter), cut them into 1 1/2 inch pieces and proceed with the recipe, keeping in mind that the zucchinis will cook much faster.
1 1/2 teaspoons Basic Ginger-Garlic Paste or store-bought
8 to 10 round squash (tinda)
1 1/2 tablespoons ground coriander
1 teaspoon mangos powder
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/4 teaspoon cayenne pepper, or to taste
1 teaspoon salt, or to taste
2 tablespoons vegetable oil
1 small onion, finely chopped
1/4 cup finely chopped fresh cilantro, including soft stems
1 fresh green chili pepper, such as serrano, minced with seeds
1/4 teaspoon Garam Masala
1. Prepare the ginger-garlic paste. Then prepare the squash: Leaving the bottom part intact, make a deep cross-cut in the top of each squash, making sure they still remain whole. Then, in a small bowl, mix together the coriander, mango powder, cumin, turmeric, cayenne pepper, and salt.
2. Fill each squash with about 1/2 teaspoon of the spice mixture, making sure that all the cut surfaces are covered. Save the leftover spices.
3. Heat the oil in a large nonstick skillet over medium-high heat and cook the onion, stirring until golden, about 5 minutes. Add the squashes and the ginger-garlic paste and cook, stirring, until the squashes are golden, about 5 minutes.
4. Reduce the heat to medium-low, add the tomato, cilantro, and green chili pepper, cover the pan and cook until the squashes are tender, about 15 minutes. Add the reserved spice mixture and cook another 2 to 3 minutes. Transfer to a serving dish, sprinkle the garam masala on top, and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Stuffed Indian Round Squash with Spicy Onion and Tomatoes comes from the Cook'n in India collection. Click here to order this CD or download this brand-name recipe set right now!
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