It’s an uneventful Saturday evening during covid, slightly chilly. I could use some warm, comfort food today. The vegetable tray has cut butternut squash and that’s plenty to perk me up!
This particular recipe uses the northern Gujarati style of cooking. It has a spicy kick with a sweet undertone from the squash as well as the added jaggery (optional).
You can swap other orange squash like pumpkin, just add 5 minutes to the IP cool time, if you do. As with other posts the TCRG is turmeric coriander red chili garam masala mix.
It is typically served with “khichri” which is basically rice and lentil pilaf, garnished with “koro sambhar”.
Koro sambhar is a dry, spicy side made of split mustard seeds with red chili powder. It’s like ketchup, you typically have it sitting in the pantry/fridge, either store bought or grandma-made. Mine is made by my grandma. I’ll share the recipe soon.
Meanwhile below is a PIP recipe for the stew and the khichri. Don’t we love one-pot meals?!
I hope you try this and tag #theflavorstation #crispy#creative#aromatic#plantbasedrecipes
#healthyfood#instantpot#airfryer#easycooking #vegetarian #vegetarianrecipes #vegan #veganrecipes
Ingredients
Stew
16oz cut butternut squash
1 cup Frozen/fresh fenugreek leaves
High heat oil
Seeds: Mustard, Cumin, Fenugreek
2 Tbsp Diced Garlic
2 Aniseeds
1/2 cup Jaggery
1 Tbsp each in TCRG* dry spice mix
Salt
Cilantro (optional)
Khichri
1 cup yellow lentils (Toor Daal)
1 cup rice
Pinch of Turmeric
Salt
Ghee/butter (optional)
Recipe
Rinse, soak the rice, lentils. Set aside.
Start the IP in sauté mode. Add oil
Let all three kinds of seeds crackle.
Sauté the garlic.
Add the fenugreek leaves, sauté
Add the squash, sauté some more.
Add 3 cups of water, jaggery, aniseed.
PIP put the rice lentil mix for khichri.
Top lentil mix with salt, turmeric.
Manual mode, high,10 min NPR.
Serve warm with a side of roti
cilantro and ghee toppings optional!
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