This is an addictive curry with smoked flavors - my take on summer squash roasting them on fire, mashing, and making a curry and is best with breads, rice, or chapathi. This is very much similar to baingan bharta, only that summer squash are used instead of big eggplants. This is amazing to serve as a dip with bread.
Summer is fully loaded with heavy produce from the squash family. They grow and yield very well. It is quite normal to see a squash become a monster size overnight. It grows that fast. I love to grow these in my garden. The flowers beautiful, and the squash great for summer cooking. Since the produce a lot, I keep whipping up something new and this recipe was born that way. Fruitful results in two ways, right? - growing them and making delicious food with the produce.
Many people may not like squash. That's what they would say. If they taste this or the Vegan and Nut-Free Zucchini Pesto / zucchini thogayal or Zucchini Paneer balls / Bonda, for sure they will change their decision. No one can figure out by tasting that this is not baingan bharta. It tastes that delicious. Only the squash might have some tender seeds which would show in the curry.
This curry or dip is very easy to make. Only thing to take care is roasting them. There should be nice char on them and the skin should crack and it should be easy to peel. A knife inserted will go very easily and that is a quick test to know the doneness. This is important else the squash won't be cooked inside, mashing will not be possible or you may have big chunks. So char them completely and you have a great curry to eat.
For this week's Blogging Marathon, I chose the theme "One Vegetable three ways" and I am featuring summer squash. In this recipe, I have used yellow squash, calabacitas squash (looks exactly like zucchini but lighter in color), and zucchini. All of these along with round and patty pan squash all fall under this category. These low calorie veggies are very healthy and could help in making keto or low carb meals. My family loved these recipes from the squash and wanted to share so your family could enjoy and appreciate these squash.
I am also linking this to Sundays on Silverado, Happiness is Homemade, and Wonderful Wednesday.
Ingredients
Serves 4
Summer squash - 3
Onion - 1 cup, sliced
Tomatoes - 1 cup, sices
Ginger - 1 tsp, finely chopped
Garlic - 1 clove, finely chopped
Oil - 3 tbsp
Cumin - 1/2 tsp
Asafetida - 1/8 tsp
Red chillies - 2, torn
Thai green chili - 2, slit
Cumin powder - 1/2 tsp
Coriander powder - 1/2 tsp
Garam masala - 2/3 tsp
Turmeric - 1/4 tsp
Chili powder - 3/4 tsp
Cilantro - 1 tbsp, chopped, for garnish
Method
Apply a little oil on the squash and roast them on flame. This may take about 10-15 minutes.
There should be a nice char or else the inside would not have cooked. Set aside on a plate to cool.
When cool, peel the squash.
Mash it and keep aside.
Heat oil in a pan on a medium flame. Add the red chilies and mustard seeds. When it splutters, add cumin. green chilies, ginger, garlic, and sauté for about 30 seconds. Add the sliced onions and saute till it turns translucent, about 3-4 minutes. Add the sliced tomatoes and continue to cook till tomatoes become mushy, another 3-4 minutes.
Add the mashed squash, salt, chili powder, cumin powder, coriander powder, and garam masala. Mix and cook for about 7-8 minutes till the liquid evaporates and it is thick and creamy. Mash with a potato masher in between if needed.
vaishali sabnani says
Now you got me drooling there 🙂 I love these bhartas, and since I am allergic to brinjals, I make squash bhartas , they taste fantastic with that smoky flavor.
rajani says
This is quite an innovative recipe Radha! I will definitely keep this in mind and try other recipes for Bhartha!!