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