This is for Dan Workman of Sugar Hill Studios who recently remarked:
producerboy: @organ_printer you taunt me with your food tweets
about 3 hours ago ·Reply · View Tweet
This is a modified version of an Indian recipe for cumin flavored potatoes combined with my standard sauteed mustard greens as the bed the dish is served on. Needs a bit of fine tuning as I over cooked the butternut squash and the okra. Cooking times for the okra and the squash have been adjusted taking that into account. The original recipe called for 4 tsp of cumin which turned out to be a bit overpowering so it’s been reduced to 3 tsp.
3 tsp Finely Ground Ginger
1 2lb. Butternut Squash
1 16oz. bag of frozen Okra
2 bunches of Mustard Greens
2 1/2 Tbsp Cold Water
1 tsp Ground Turmeric
1/2 tsp Ground Chili Powder
1/4 cup Vegetable Oil
3 Tbsp butter
3 tsp Cumin Seeds
4 tsp Ground Coriander
Peel and cut squash into 1/2″ cubes. Boil salted water and add squash. Bring back to a boil, simmer for 6min. Drain squash and run under cold water to stop cooking. Set aside.
Boil salted water and add okra. Bring back to a boil and simmer for 3 min. Drain and run under cold water to stop cooking. Set aside.
In a small bowl, combine turmeric, chili powder and water. Set aside.
In a large saucepan, heat oil and butter til butter is melted. Add cumin seeds and stir until fragrant, around 1min. Add turmeric/chili powder/water mix, stir and cook for another 1min. Add squash and okra, stirring to coat. Allow vegetables to simmer while cooking mustard greens.
Lightly saute mustard greens in EVOO until they have wilted just enough to soften. Make a bed of mustard greens on the serving plates.
Add coriander to squash and okra, stir to coat and cook for another 1min. Add ginger and stir into mixture. Remove from heat and serve on the mustard greens.
Serves 3, maybe 4 depending on portioning.