Butternut and Potato Curry (Aloo Pethi)
03/08/05 04:12 PM
Modified slightly from a recipe in Step by Step Indian Cooking by Sharda Gopal.
1 tbsp garam masala (the original called for sambal powder)
1 cup peeled and cubed potato
2 cups peeled and cubed unripe red pumpkin (see note) or butternut squash
1/2 tsp mustard seeds
1 small onion, chopped
1 tsp curry powder (more to taste)
1/4 tsp asafoetida (see note)
1/2 tsp turmeric
1 red chili pepper - I omitted, but added some cayenne
1/2 cup peeled and chopped tomatoes
1/2 cup lentils (optional - this is my addition, you can leave it out if lentils are difficult for you)
Salt to taste
Sprinkle the garam masala over the potato and pumpkin. Stir well to coat and set aside.
Heat a pot and spray generously with cooking spray. Add the mustard seeds, and let them sizzle for a few seconds until they have all popped. Add the onion, curry, asafoetida, turmeric, and chili. Stir well and fry until the onion is golden.
Add the marinated vegetables, the tomato, the lentils, and enough water to just cover. Simmer for 15-20 minutes over low heat, until vegetables are tender but not soft, the lentils are cooked, and the sauce is just thickened. (Letting it sit for a few minutes before serving will thicken it up more.) Season to taste & serve with rice. Serves 2 generously.
Notes: Red pumpkin is known as "calabaza" in Latin markets. Asafoetida is a spice often added to Indian dishes containing legumes, as it combats gassiness - the curry will be fine without it!