Ingredients:
3 TBS vegetable oil
a large pinch of ground asafoetida (can be found at Asian or Indian markets)
1 bay leaf
1/2 tsp of panch phoran (also known as Bengali five-spice)
1-2 mild dried red chilies or canned green chilies (about a tsp of canned)
1 small - medium onion, chopped
1/2 tsp turmeric
2 tsp cumin
1 tsp coriander powder, heaped
1 tsp ground fennel seeds
1 tsp garam masala
salt to taste
1/2 tsp sugar
2 tsp ginger paste
2 cups of butternut squash, peeled, seeded and cut into 1-1/2 inch cubes
1 cup of boiling water
1- 8 oz can of garbanzo beans, drained and rinsed.
1 tbs Ghee, optional
Heat the oil and ghee in a large pan over medium heat. Add the onions and saute until translucent/golden brown. Next, add all of the spices and saute for about 2-3 minutes. If it becomes dry add a bit of water to make a sauce. Next add the boiling water, squash and garbanzo beans. Simmer until the squash is tender. Adjust the salt/sugar to your taste. Serve Immediately. Enjoy!
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