Long Squash (Dudhi) Indian Recipe

After a very long time I am adding a new recipe to the Food section of my blog. My husband and I were grocery shopping (tip: shop at you neighborhood Korean/Asian market, prices are so low your jaws will drop) and we came upon the long squash or dudhi in Hindi. Having not cooked this in Oh so long, I decided it was time. So here’s my recipe. Hope you enjoy!

Ingredients
1 medium long squash chopped
1 medium red onion diced
2 medium plum tomatoes chopped
1 tsp cumin seeds
1 tsp coriander powder
1 tsp red chilly powder
1/2 tsp turmeric powder
1 tsp garam masala
1-2 small green chillies chopped
3 cloves garlic chopped finely
1 inch ginger chopped finely
Salt to taste
2 cups of water for cooking
Chopped cilantro for garnish

Preparation Time: 5-7 min
Cooking Time: 30-40 mins

Instructions

Peel the squash, cut longitudinally into quarters. I prefer to remove the seeds as well at thus point. I do this by scraping the top section. Chop the rest into cubes. Keep them small so the squash cooks quickly.

Add a tbsp of oil to a large pan or wok and let it heat, don’t let it smoke. To this add cumin seeds, sauté a bit and then add diced onions. Cook till onions turn pink and translucent and then add onion and garlic. Stir for a few seconds and then add chopped to tomatoes and green chillies.

Let the tomatoes get soft and then add the spices i.e. turmeric, red chilly powder, coriander powder and garam masala. Mix well and let the tomato-onion paste cook till oil separates.

Now add the chopped squash and water. Also at thus time add salt.

Let it come to a boil, cover and cook on a medium flame. Check regularly, stir to keep it sticking to the bottom of the pan.

Check if the squash is cooked after half-hour. Use a fork to pierce and judge the softness. If more water is required, add some as needed. Cook till squash is done. Garnish with coriander. Serve hot with rotis or paranthas.

Advertisements