Gummadikaya (Delicata squash) subzi (Delicata subzi with Indian flavor)

By about middle of September in USA one finds lots of pumpkins and different varieties of squash in markets. In USA a lot of varieties of winter squash, as they are called, are available. One such variety is Delicata squash. The fruit is cream colored cylindrical striped in green or orange. It has a delicate rind. It is very easy to cook and the skin is soft so need not be peeled.

Not only is delicata squash pretty to look at, but it is also nutritious. It is a good source of potassium and dietary fiber, and contains magnesium, manganese and vitamin C and B.

Delicata can be either pan fried, or baked and also used to make soups. I tried to make a subzi with Indian flavor. I made a sweet and sour subzi with delicata squash.
Of course, it is not available in India. But in USA where it is easily available, as a seasonal vegetable, it is good for health.

           

Ingredients:

•      1 delicata squash (about 6 to 8 inches long)
•      1 onion chopped
•      2 green chiles chopped
•      1 inch ginger chopped
•      2 Tbsp. tamarind paste
•      3 to 4 Tsp. jaggery
•      Salt to taste

Seasoning:

•      1 or 2 red chiles
•      1 Tsp. chana dal
•      1/2 Tsp. urad dal
•      1 Tsp. mustard seeds
•      1/2 Tsp. jeera seeds
•      Pinch of asafetida
•      2 Tsp. oil
•      !/2 Tsp. turmeric powder
•      Few curry leaves
•      Cilantro to garnish

Directions:

1.      Wash and cut the delicata squash in half.
2.      Scoop out the seeds.
3.      Skin of delicata is not tough.
4.      It cooks faster and is tender after cooking and tasty.
5.      Cut the half portions in to parallel strips.
6.      Cut the pieces as small/big as you like.
7.      Peel and chop onion.
8.      Wash, peel and cut ginger.
9.      Wash and chop green chiles.
10.      Heat a thick bottomed pan.
11.      Add oil.
12.      When the oil is hot, add red chile.
13.      After a minute, add chana and urad dal.
14.      Keep stirring.
15.      When the dals get slightly brown, add mustard and jeera seeds.
16.      When the mustard seeds splutter, add hing and curry leaves.
17.      Add chopped onions.
18.      Cook till onions get translucent.
19.      Add delicata pieces, and stir.
20.      Add turmeric, chile powder and salt.
21.      Add tamarind paste.
22.      Add jaggery.
23.      Stir well so that all the ingredients are coated with the masalas.
24.      Add about 1 cup of water.
25.      Let it come to boil
26.      Reduce the heat and let the mixture cook till the pieces are soft to touch.
27.      Remove from stove.
28.      Transfer to a serving dish and garnish with cilantro.
29.      Can be served with rice or roti.

Note:  Tamarind is available in many Indian stores across USA. One can buy either unprocesed tamarind in bags or tamarind pulp in small containers or tamarind powder. Either of these can be used. If using unprocessed tamarind, it has to be soaked in a small amount of water and microwaved for 30 or 40 seconds. Then by squeezing, the juice can be extracted and the pulp and seeds, if any, can be discarded.