Kumror bhate
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Mustard oil |
| ½ | teaspoon | Black mustard seeds |
| 1 | teaspoon | Green chile, seeded & minced |
| ½ | teaspoon | Turmeric |
| 2 | cups | Butternut squash, cooked & mashed |
| ½ | teaspoon | Salt |
| 3 | tablespoons | Lime juice |
| Rice, cooked | ||
| Green chile, slivered | ||
Directions
Heat oil over low heat & fry the mustard seeds. As soon as the seds start to pop, add chile & turmeric. Stir a few times. Add squash & salt. Fry for 2 minutes, stirring often. Remove from heat. Blend in lime juice. Serve a small amount over plain boiled rice garnished with slivered green chiles.
Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the Bengal Region"
* CROSSPOSTED Submitted By INTERCOOK On 11-16-95