Saturday, 28 September 2013

The Bong Connection- Squash and Potato Curry with Lentil Drops

Sunday is always a lazy family day where no one wants to move out of the bed. However, being the woman of the house, I do not have too many options either. So for today's Sunday lunch, I settled for something which is easy to make and is also my husband's favorite (thankfully my husband loves simple food). 

2 medium sized Squash, diced
1 big potato, diced
2 tsp ginger, grated
1/2 cup lentil drops
1 tsp kalonji (onion seeds)
1 tsp turmeric powder
1 tsp kashmiri red chilli powder
1 tsp cumin powder
1/2 tsp sugar
3 green chillies slit lengthwise
Salt to taste
Coriander leaves for garnishing
Mustard oil

In an pan, add a little oil and fry the lentil drops till golden brown and keep aside. In the same pan, add a little more oil and add the kalonji seeds. Tip in the squash and fry for 5-7 minutes. Next, add the potatoes and fry till both the squash and potatoes get a slight golden brown color. In a bowl, add the turmeric powder, chilli powder, and cumin powder and make a thick paste with a little water. Add this paste and the grated ginger to the squash and give it a good stir till the paste and the ginger coats everything well. Add 1 cup warm water and cover and simmer for 5-10 minutes till the potatoes and squash and well cooked. Finally, add the fried lentil drops, sugar, and salt and give it a good stir. Garnish with coriander and slit green chillies. Serve hot with plain rice/roti.


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