Panch Phodoner Kaddu (squash with five spices)

This recipe seemed appealing when I first saw it in the cook book. I have always associated India with exotic spices and curry, so I thought that this recipe would give me a chance to explore some new spices. This recipe looked easy and affordable, it was just what I was looking for as a side to the simple egg curry.

Ingredients 

Most of  the ingredients were basic except for the spices. I had to go to Foods of All Nations (on Ivy road) for most of them. 

I lost the picture of the squash cooking with the spices, but I will give a detailed description of what I did. I added 2 tablespoons of oil to the pan, next I added cumin seeds, fennel seeds, fenugreek seeds, black mustard seeds, and black onion seeds. After they popped and darkened I added the diced squash (with the skin on). I then allowed it to cook until softened.

final product

The squash was very delicious, it had many new flavors to it that I had never tasted. It was very different to what I am used to but I did enjoy experimenting with the new spices. 

Dinner is Served 

Badia Curry (Simple Egg Curry)

First let me start off by apologizing for not posting in over a month. I have been caught up in midterms, christmas, and procrastination. The recipe that I am writing about today is a simple egg curry. While flipping through Monisha Bharadwaj's Gourmet Indian in Minutes I saw a picture of the simple egg curry and instantly I felt a very strong Indian vive. Many of the recipes in the book were very expensive and the ingredients were hard to find. I was looking for something that I could find the ingredients in the local super market. This recipe fit the criteria perfectly.

Ingredients Assembled 

The ingredients for this recipe were pretty standard and simple. Most of them I already owned.

step 1

I started out by frying the cumin seeds in the pan, as they darkened I added the onion slices until everything took on a slight golden brown color. 

step 2

After the onions took on a slight brown I added the ginger-garlic paste and tomato paste. Once they were incorporated I added turmeric, chili powder, garam masala, and salt until everything was mushy.

Step 3

Gently I placed the hard boiled eggs (sliced in half) into the curry mixture. I had to be carful to make sure that the eggs didn't collapse. 

Final product 

The egg curry was delicious, I hadn't really tried egg curry before this but I was very impressed by the outcome. It's flavors were expressed very lightly yet powerfully and it left me feeling fulfilled but not stuffed. I definitely recommend this recipe!