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Auriya Kadoo (Pumpkin/ Butternut squash in Mustard sauce) Yum
Auriya Kadoo (Pumpkin/ Butternut squash in Mustard sauce)
Course side dish
Prep Time
20 minutes

Cook Time
30 minutes
Servings
serving
Ingredients
  • 1 6 ~ 8 cups Pumpkin Squash / Butternust – medium, peeled and cubed, about
  • 1 tbsp panch phoron
  • pinch asafoetida Hing/
  • 2 bay leaves
  • 2 ~ 3 red chili Dry
  • ¼ tsp turmeric
  • 1 tsp coriander Ground
  • 1 tsp Amchoor powder (dry mango powder)
  • 3 tbsps cilantro – finely chopped
  • 2 tbsp Mustard seeds
  • 1 tsp rice
  • to taste salt
Course side dish
Prep Time 20 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 1 6 ~ 8 cups Pumpkin Squash / Butternust – medium, peeled and cubed, about
  • 1 tbsp panch phoron
  • pinch asafoetida Hing/
  • 2 bay leaves
  • 2 ~ 3 red chili Dry
  • ¼ tsp turmeric
  • 1 tsp coriander Ground
  • 1 tsp Amchoor powder (dry mango powder)
  • 3 tbsps cilantro – finely chopped
  • 2 tbsp Mustard seeds
  • 1 tsp rice
  • to taste salt
Auriya Kadoo (Pumpkin/ Butternut squash in Mustard sauce)
Instructions
  1. Soak mustard seeds and rice in 3tbsp water for 30 minutes. Then grind them to a fine paste.
  2. Heat 2tbsp mustard oil, add bay leaf & panch phooron; cook for 1 minute or until the seeds start to splutter.
  3. Add the dry red chili and asafoetida/ hing. Cook for 30 seconds.
  4. Next add the chopped pumpkin/ squash and turmeric. Cover and cook for about 12~15 minutes or until the veggie is tender.
  5. Add ground coriander, amchoor powder and cook for 1~2 minutes.
  6. Finally add the ground mustard paste and cook for 2 more minutes. Switch off the heat and garnish with chopped cilantro. Serve with steamed rice.
Recipe Notes

 

 

Lets check out what my fellow marathoners have cooked today for BM# 39.

 

 

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