Kumror bhate

Yield: 4 servings

Measure Ingredient
2 tablespoons Mustard oil
½ teaspoon Black mustard seeds
1 teaspoon Green chile, seeded & minced
½ teaspoon Turmeric
2 cups Butternut squash, cooked & mashed
½ teaspoon Salt
3 tablespoons Lime juice
\N \N Rice, cooked
\N \N Green chile, slivered

Heat oil over low heat & fry the mustard seeds. As soon as the seds start to pop, add chile & turmeric. Stir a few times. Add squash & salt. Fry for 2 minutes, stirring often. Remove from heat. Blend in lime juice. Serve a small amount over plain boiled rice garnished with slivered green chiles.

Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the Bengal Region"

* CROSSPOSTED Submitted By INTERCOOK On 11-16-95

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