Here is a delicious breakfast that will bite you back. I came down on a Saturday morning for a late breakfast and peered into the fridge. Nope. In the freezer. Aha. I have a small serving of frozen ash pumpkin I had cut a few weeks ago. Yoghurt and cilantro and some fresh jalapeños. And there was some left over quinoa I had brought back fromdinner at the neighbor’s. What more could one want for breakfast?
Yoghurt Stew with Jalapeños
Cook some ash pumpkin and other vegetables in an inch of water and add a blend of fresh yoghurt and herbs. Garnish with tempered spices and jalapeno slices tossed with fresh lime juice and cilantro. Seve hot over a bed of quinoa.
- Prep Time : 10 minutes
- Cook Time : 15 minutes
- Yield : 4
Ingredients
- ash pumpkin or cucumber cut into sticks - 1 cup
- Turmeric Powder - 1/4 tsp
- Minced Curry leaves - 6
- Sambar powder - 1/4 tsp
- ground pepper - pinch
- plain yoghurt - 2 cups
- fresh coriander leaves - small bunch
- jalapeño sliced - 1
- light semae oil - 1 tbs
- mustard seeds - 1/4 tsp
- cumin seeds - 1/4 tsp
- urad dal - 1/4 tsp
- asafetida - pinch
- fresh minced ginger - 1/4 tsp
- salt - to taste
Instructions
In a sauce pan cook pumpkin or cucumer or chayote squash in an inch of water. Add the turmeric and curry leave and pepper.
In a blender grind the yoghurt with the cilantro and ginger.
Slice or julienne a fresh jalapeño pepper and toss with a bit of salt and fresh lime juice and set aside. When the vegetables are cooked (about 5 - 7 minutes) remove from heat. Temper the mustard seeds, cumin seeds, urad and asafetida in oil and set aside.
When the vegetables have cooled a bit, add and fold in the yoghurt mix. Now add the tempered spices and stir and salt to taste. Serve over a bed of qinoa or brown ric or with whole grain toast. Garnish with the jalapeño slices and some cilantro.
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