Wednesday, December 12, 2012,12:26 AM
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- Butternut- Fennel Squash
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PrintBUTTERNUT- FENNEL SQUASH
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the oil in a non-stick saucepan. Add the fenugreek seeds and brown lightly for about 10-20 seconds.
- Stir in the turmeric, chilli and coriander powders. Add the squash, adjust seasoning with salt.
- Add the water and mix well. Bring to the boil, cover and cook for about 10-15 minutes or until tender. Stir occasionally, add little hot water if needed.
- Uncover the pan and stir in the remaining ingredients. Continue cooking the dish resembles like a lumpy puree. Serve hot.
INGREDIENTS
- 750 grams small butternut squash, peeled, deseeded and cut into chunks
- 1 teaspoon fennel seeds, pounded
- 1 tablespoon Cooking oil
- ½ teaspoon turmeric powder
- ½ teaspoon fenugreek seeds
- ¼ teaspoon of red chilli powder
- ½ teaspoon black peppercorns, crushed
- 1 teaspoon coriander powder
- 150 ml hot water
- Castor sugar to taste
- ½ teaspoon dried mango powder
- Salt to taste
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