Kabocha Squash Bhorta:

Ingredients:

• Kabocha squash: 1
• Olive Oil: 2 tbsp
• Mustard oil: 2 tbsp
• Canola Oil: 1 tbsp
• Salt: to taste
• Onion: 1 medium (chopped into thin slices)
• Garlic: 2-3 (chopped into thin slices)
• Kalijeera (Nigella Seeds): 1 tsp
• Serrano pepper: 4-5 (split in the middle lengthwise)
• Cilantro: 1 bunch

Method:

o   Wash the squash and slit it in the middle.

o   Rub olive oil in both halves. Bake them skin side down at 475º F for 45 minutes.

o   Once the squash cools down, simply scrape all the flesh out. 

o   On a skillet, put canola oil. Once the oil is hot enough, add kaijeera, kachalonka (Serrano peppers).

o   Once the kalijeera, kachalonka starts to sputter, add the onion and garlic to spice mix. Keep stirring till the onion and garlic turns light brown. Make sure not to burn them.

o   Mix the squash, spice mix, mustard oil and salt togather.

o   Add chopped cilantro

o   Serve with hot rice