Kabocha goda - buttercup squash

Name: Kabocha goda - buttercup squash
Prep time: 15 min
Cook time: 15 min
Yield: 4 portions
Ingredients: 1 kg kabocha or buttercup squash, equivalent to one medium-sized squash.; 2 tablespoons jaggery — jaggery is a traditional unrefined sugar made from sugarcane juice or palm sap. You can find it in Indian grocery stores or substitute maple syrup.; 2 tablespoons ground tamarind; 2 ½ teaspoons salt; 2 teaspoons goda masala — Goda masala is a traditional, aromatic spice blend from the Maharashtra region of India. Masala means “spice blend.” This blend includes coriander seeds, cumin, fennel, dried coconut, cinnamon, and cloves. You can remplace de Goda masala by 1 teaspoon of coriander and 1/2 teaspoon of garam masala.; 1 tablespoon Kashmiri chili pepper; 3 cups water; ⅓ cup dried coconut; ¼ cup sesame seeds; For tempering:; ¼ cup sunflower oil; 2 teaspoons cumin; 2 teaspoons mustard; ¼ teaspoon hing; 5 cloves garlic, minced

Discover this recipe from chef Guillaume Lozeau, owner of the Super Qualité Indian snack bar restaurant.

Ingredients

1 kg kabocha or buttercup squash, equivalent to one medium-sized squash.
2 tablespoons jaggery — jaggery is a traditional unrefined sugar made from sugarcane juice or palm sap. You can find it in Indian grocery stores or substitute maple syrup.
2 tablespoons ground tamarind
2 ½ teaspoons salt
2 teaspoons goda masala — Goda masala is a traditional, aromatic spice blend from the Maharashtra region of India. Masala means “spice blend.” This blend includes coriander seeds, cumin, fennel, dried coconut, cinnamon, and cloves. You can remplace de Goda masala by 1 teaspoon of coriander and 1/2 teaspoon of garam masala.
1 tablespoon Kashmiri chili pepper
3 cups water
⅓ cup dried coconut
¼ cup sesame seeds
For tempering — In Indian cooking, “tempering” (or Tadka) is a technique that involves cooking whole spices in hot oil to release their essential oils and extract their flavor and aroma.
¼ cup sunflower oil
2 teaspoons cumin
2 teaspoons mustard
¼ teaspoon hing
5 cloves garlic, minced

Preparation

Toast the coconut and sesame seeds, then grind them with water until you obtain a fine paste.
Monitor the amount of water used.
Temper all the ingredients listed under “Tempering” in the following order:
1. ¼ cup sunflower oil
2. 2 teaspoons cumin
3. 2 teaspoons mustard
4. ¼ teaspoon hing
5. Add the garlic and cook until it releases its aroma, without browning it.
Add the squash and all the other ingredients, including the coconut/sesame paste, to the pan.
Add all the water indicated in the recipe.
Bring to a boil and simmer for about 15 minutes, until the squash is tender.
Serve with cilantro.

Preparation

15 min

Cooking

15 min

Servings

4 portions