Squash Raita

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This is a very basic versatile recipe that can be used with almost all the winter and summer squashes. I use same formula for butternut squash, pumpkin, acorn squash, zucchini, lauki/dudhi (opo squash). It tastes really good with boiled potatoes. It is a great condiment to have with any kind of paratha, or can replace salad. You can use the formula with roasted bell pepper or steamed green beans too!!! Following proportions are merely a guideline so please change according to your taste.

Ingredients -
1 cup cubes of Butternut Squash
1-2  Green Chilies
1/2 cup Yogurt
Salt per taste
1-2 tbsp Roasted Peanut Powder
Chopped Cilantro
Tempering/PhodaNi - 2 tsp Oil, few mustard and cumin seeds, few curry leaves.

Preparation -
Put butternut squash cubes and 2 tbsp water in a microwave safe bowl. Steam for 3-4 minutes until squash is completely cooked. Let it cool to room temperature.
Slit green chilies lengthwise. Heat oil in small tadka kadhai. Make tempering as usual. Add green chilies to tempering and let them become light brown.
Mash cooked squash with back of spoon or better with your hands. Add tempering, salt, yogurt, peanut powder, and cilantro.
Mix thoroughly and enjoy!!


 

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