Recipe: Buttermilk Squash Bharta, and Green Beans Chile Garlic

Serves 4.

Note: From "Rasika," by Ashok Bajaj, Vikram Sunderam and David Hagedorn. "A bharta is a roasted vegetable mash traditionally made with eggplant," write the authors. "We thought of using butternut squash in the fall and winter seasons because that vegetable is so popular and prevalent in the States. This makes a terrific Thanksgiving side dish — in fact, we introduced this dish on the Thanksgiving menu at Rasika." Deggi mirch is a bright red chile powder and is available at Indian specialty food stores and the international foods aisles of some supermarkets. For a substitute, use sweet paprika with a pinch of cayenne.

• 2 tsp. cumin seeds, divided

• 2 1/2 lb. butternut squash, peeled, seeded and cut into 1-in. cubes (about 6 c.)

• 6 tbsp. canola oil, divided

• 1 tsp. cumin seeds

• 2 c. finely chopped yellow onions

• 1/4 tsp. ground turmeric

• 1 tbsp. finely chopped fresh ginger

• 1 tsp. finely chopped fresh Thai green chile

• 1/2 tsp. deggi mirch (see Note)

• 1 tsp. salt

• Freshly chopped cilantro, for garnish

Directions

To prepare toasted cumin powder: Place 1 teaspoon cumin seeds in a small, cold skillet. Cook over medium heat, shaking the pan often, until the aromas are released along with a light smoke and the seeds are darkened but not black, about 6 minutes. Remove from heat and let the seeds cool. Transfer seeds to a spice grinder and pulse into a fine powder, and reserve.

To prepare butternut squash: Preheat oven to 350 degrees.

In a large bowl, coat the squash cubes with 2 tablespoons oil. Spread them on a baking sheet in a single layer and bake, stirring occasionally, until soft, 20 to 30 minutes. Remove from oven, transfer the squash to a large bowl and mash it with a potato masher (it will be quite lumpy).

Reduce heat to medium. Stir in ginger, green chile and deggi mirch and sauté for 1 minute, stirring occasionally. Add squash and salt, stirring constantly, until mixture leaves the sides of the pan and is dry rather than loose, about 5 minutes (or more, depending upon the moisture in the squash).

Finish the dish by adding the 1/2 teaspoon toasted cumin powder and lemon juice. Garnish with chopped cilantro and serve.

Nutrition information per serving:

Calories310

Fat21 g

Carbohydrates32 g

Saturated fat2 g

Total sugars10 mg

Protein4 g

Cholesterol0 mgDietary fiber9 g

Serves 4.

Note: "You can use regular green beans for this recipe instead of the thinner French beans, but you may have to cook them a few minutes longer," write Ashok Bajaj, Vikram Sunderam and David Hagedorn in "Rasika." They note that okra, broccoli and cauliflower are also excellent when prepared in this way.

• 2 tbsp. plus 1 tsp. salt, divided

• 1 1/4 tsp. ground turmeric, divided

• 3/4 lb. haricots verts (French green beans), trimmed on both ends and cut into 1-in. pieces

• 1/2 tsp. cumin seeds

• 2 c. finely chopped yellow onions

• 2 tbps. finely chopped garlic

• 2 tsp. finely chopped fresh ginger

• 1 tsp. finely chopped fresh Thai green chile

• 1 tbsp. freshly squeezed lemon juice

Directions

Set up a large bowl of ice and water.

Bring a medium pot of water to boil over high heat. Stir in 2 tablespoons salt and 1 teaspoon turmeric. Add the beans and cook until crisp-tender but still bright green, about 4 minutes. Drain the beans and submerge them in ice water, stirring until they're cooled. Remove any ice floating in the bowl before draining the beans. Blot beans dry on paper towels.

In the same pot, this time over medium-high heat, heat the oil until it shimmers. Add cumin seeds and let them crackle. Stir in onions and garlic. Cook, stirring occasionally, until onions are dark brown, about 10 minutes.

Nutrition information per serving:

Calories190Fat14 gSodium840 mg

Carbohydrates17 gSaturated fat1 gTotal sugars7 mg

Protein3 gCholesterol0 mgDietary fiber4 g