Butternut Bhaji:
This is a delicious and simple recipe that is
great for the Vata season, which we are in now. I often make it as part of the
Thanksgiving meal and plan to this year too!
1
medium butternut squash, about 2 pounds
3 T ghee (you may substitute coconut oil)
2 to 3 shallots or a small white onion
1 t cumin seeds
1 green chili, seeds removed and cut in half
1/2 t salt or to taste
1/4 cup chopped fresh cilantro
Peel the squash, remove seeds, and cut up into small pieces. In a heavy saucepan heat the ghee and brown the onions. Add the cumin seeds and chili. Then add the squash and salt, and mix well with the spices. Cover and cook on medium heat until the squash is soft, about 20 to 25 minutes, stirring occasionally. If the squash is sticking add a few tablespoons of water. Mash some of squash with a spoon when soft, sprinkle on the cilantro, turn off the heat and serve.
3 T ghee (you may substitute coconut oil)
2 to 3 shallots or a small white onion
1 t cumin seeds
1 green chili, seeds removed and cut in half
1/2 t salt or to taste
1/4 cup chopped fresh cilantro
Peel the squash, remove seeds, and cut up into small pieces. In a heavy saucepan heat the ghee and brown the onions. Add the cumin seeds and chili. Then add the squash and salt, and mix well with the spices. Cover and cook on medium heat until the squash is soft, about 20 to 25 minutes, stirring occasionally. If the squash is sticking add a few tablespoons of water. Mash some of squash with a spoon when soft, sprinkle on the cilantro, turn off the heat and serve.
Enjoy
and Happy Thanksgiving!
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