Cooling Squash

Name: Cooling Squash
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 200 g squash (just under a half a pound); 1 teaspoon ghee or 1 teaspoon clarified butter; 1/2 teaspoon cumin seed (jeera); 1/2 teaspoon coriander powder (dhania); 1/2 teaspoon turmeric powder (haldi); salt, according; 1 teaspoon freshly chopped coriander leaves (to garnish)

Submitted by Rita1652

"This recipe is by Dr Sapna Bhargava Indian name: Ghiya Sabji Properties of Squash: Taste: Sweet Quality: Light Potency: Cold Post-digestive effect: Sweet Medicinal Properties of Squash: This recipe is good for mainly pittaj disorders. It is beneficial for mouth ulcers, peptic ulcers and hyperacidity. It is also good for high blood pressure and bleeding disorders. Dosha Analysis: This recipe balances all the three doshas. But it is excellent for aggravated pitta dosha and kapha dosha. People with a predominantly vata constitution are advised to eat it in moderation. In excess, it may cause more aggravation of vata dosha."

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Ready In:: 30mins
Ingredients:: 7
Serves:: 4

ingredients

200 g squash (just under a half a pound)
1 teaspoon ghee or 1 teaspoon clarified butter
¹⁄₂ teaspoon cumin seed (jeera)
¹⁄₂ teaspoon coriander powder (dhania)
¹⁄₂ teaspoon turmeric powder (haldi)
salt, according
1 teaspoon freshly chopped coriander leaves (to garnish)

directions

Peel and wash the squash.
Chop into small pieces.
Pour ghee or clarified butter into a pan.
Heat it slightly and add cumin seeds.
Keep the pan over low heat till the seeds turn red.
Be careful not to burn them black.
Add turmeric and coriander powder and sauté for a few seconds.
Add the chopped squash and sauté for a minute or two.
Cover and cook for 15 minutes over moderate heat.
Take off fire and garnish with freshly chopped coriander leaves before serving.
Persons with a predominantly pitta or vata constitution may add more ghee or clarified butter.

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Reviews

Nice! I actually didn't make this- BF did and I just ate it. Its very tasty, the spices and cilantro balance very well with the flavor of the squash. We used a kabachi squash. It kind of broke down a little creating a kind of puddingy (or mashed potato) texture. It was nice though. I am primarily vata, so I didn't have too much of this because I did find it very cooling- I was a little skeptical originally as to whether this would really be cooling as not- I typically think of squash as a warming spiced winter dish, but this one was really as advertised! BF, who is kapha enjoyed it very much. The texture was a little squishy, but I don't know if that is the fault of the recipe or BF's cooking...? Sorry. I did like it! I will make this again in the hotter months, for sure! Tasty recipe.

Roosie
This was a nice change from the more usual ways of preparing squash. I liked the spices but found I needed a bit more ghee (just under a tablespoonful) to properly coat the squash and provide a hint of butteriness along with the spice.

evelynathens