Modern Spice by Monica Bhide

Author:Monica Bhide
Language: eng
Format: epub
Publisher: Simon and Schuster
Published: 2009-07-15T00:00:00+00:00

2. Add the green chile, red chile, and the squash and mix well. Add the salt and turmeric and mix. Raise the heat and cook over medium-high heat for about 5 minutes, until the squash just begins to brown.

3. Add water and bring to a boil. Cover and cook over low heat until the squash is totally soft and the water has almost dried up, about 20 minutes.

4. Serve hot (drizzled with warm honey if desired).

CARAMELIZED SHALLOTS AND TURNIPS WITH ONION SEEDS

Turnips are such undervalued vegetables. I love their mild taste. They never misbehave when I cook them and always reward me with delight in each bite.

This dish is a deep yellow if served immediately but will change to an attractive dark brown if refrigerated to serve later.

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