alteRecipes.com recipe
derived from Ruta Kahate's
5 Spices, 50 Dishes
(Chronicle, 2007, pages 28-29)
| 1. | roasted winter squash | 8 oz. |
| 2. | long beans | 8 oz. trimmed and chopped into 1‑inch pieces |
| salt | to taste | |
| 3. | coconut milk | 1 cup canned |
| 4. | brown butter | 2 Tablespoons |
| mustard seeds | ½ teaspoon | |
| 5. | green serrano | ½
medium-sized, minced (plus more for the table) |
| coarsely chopped cashews | 3 Tablespoons |
1. Separate the skin and flesh of the squash from the seeds and the stringy innards. (Save the seeds and strings for other uses.)
With a very sharp knife, cut the skin and flesh into two-inch cubes.
2. Meanwhile, simmer/steam the beans with a little water in the covered frying pan till they are tender but still crispy.
3. Add the squash and the coconut milk and stir gently to mix all the ingredients together.
4. Put the brown butter and the mustard seeds into a cold pan, cover it, and heat it up till you can hear the mustard seeds pop.
Take the pan off the heat, and let it cool down till you can rest your fingers on the bottom of the pan.
5. Add in the chiles and nuts and cook them briefly over high heat. As soon as you can smell the chiles and nuts, pour the mixture over the squash and beans and serve the dish immediately.