Roasted butternut squash raita
A yummy Indian side dish for your stuffed flatbreads and pulaos
Equipment
- Oven
Ingredients
- 1½ cups Greek yoghurt or hung curd
- ½ cup water
- 2 cups butternut squash diced
- 2 tsp chilis chopped
- 1 tsp cumin seeds
- 4 tbsp sea salt
- 4 tbsp mustard oil
For garnishing
- 1 tbsp coriander leaves chopped
- 1 tsp pumpkin seeds
Instructions
- Spread out the squash pieces on a baking tray. Rub 2 tbsp each of the mustard oil and sea salt on them and bake them in a pre-heated oven for 20-25 minutes at 200°C
- Once done, remove and let cool. In the meantime, whip the yoghurt with water and salt to taste
- Once the squash pieces cool down, gently mix them in the yoghurt
- Heat another small vessel with the remaining oil. When hot, add the cumin seeds and chilis
- When the cumin seeds turns fragrant, switch the flame off and add the tempering to the yoghurt and mix well
- Garnish the roasted butternut squash raita with some of the roasted squash, pumpkin seeds and coriander leaves. Serve the raita chilled!
Notes
- You can use pumpkin instead of butternut squash too
- tbsp - tablespoon
- tsp - teaspoon