Homegrown ekadasi vegetable/curd dish
Yesterday I made a dish using almost all homegrown ingredients and it came out quite well.
1 lb paneer (curd) made from Dhana’s milk (you may substitute curd made from other cows’ milk), cut into 3/4″ cubes
1 med. bunch of kale leaves, chopped
1/2 small winter squash cut into 3/4″ cubes
3/4 cup dried tomatoes, rehydrated in hot water
1 12 oz. can coconut milk
oil for frying: I used coconut oil
salt, pepper, turmeric, fenugreek, basil leaves
Heat some oil in a stainless steel or cast iron pan and add a small amount of ground fenugreek and chopped chilis, if desired. Add the paneer cubes and cook until nicely browned. As they cook, sprinkle with salt, pepper and turmeric. If it isn’t ekadasi, add some asophotida. Remove from pan and add some more oil and lightly brown the squash cubes. Before they are cooked, add the kale and cover pan. Cook under a fairly low heat until the squash is almost butter soft and then add tomatoes, coconut milk and the cooked paneer. Cook covered until the squash is done, stirring occasionally. Add more seasonings, if desired. Garnish with chopped basil and offer.