May 5, 2011

Yellow Squash Rasdar

Sometimes a simple dish makes a wholesome and fulfilling meal.  One such preparation is this Rasdar using the yellow crooked neck squash.  I also make this Rasdar with Lauki or Chayote Squash.  After coming to the US,  I began experimenting with other vegetables like zucchini and yellow squash.  This by itself with hot phulkas make a wonderful meal..Here is how it is done....

2 long and big yellow squash(mine were like about 8 inches long) peeled lightly and cubed
1 medium onion
2 medium ripe tomatoes
1 medium potato peeled and cubed
1 full tsp each of grated ginger and garlic
1 green chili grated
1 tsp garam masala
pinch of chilli powder
1/4 tsp turmeric powder
few chopped coriander  leaves 
2 tsp oil
1 tsp cumin seeds
salt to taste

Heat up the oil in a pan and splutter the cumin seeds.  Saute the onions for about 3 minutes and follow it with ginger, garlic and green chili.  After a minute, add the tomatoes, garam masala powder, chili powder and turmeric powder.  Let it cook on medium heat till it softens a bit.  Add the potatoes and little bit of salt and continue to cook further uncovered.  Now, cover the pan and cook till the potatoes becomes soft.  This would take about 5 minutes. At this point you can mash up the potatoes with the back of the ladle

Now add the squash and about 2 cups of water, salt and let it come to a boil.  Cover, reduce the heat and cook until the squash is soft.  Add the chopped coriander leaves in the end. 

Potatoes are added just to give some body to the dish.   You can also boil the potato, mash it up and add it to the dish in the end along with the squash.  Alternatively, you can also cook a table spoon  of moong dal and add it to the gravy if you want to avoid the potatoes.