(Posted by Ann)
This is an adaptation of the wonderful masala chicken recipe from Claudia Roden’s Book of Jewish Food. It features summer squash and oyster mushrooms in place of the chicken.
1 large onion coarsely chopped
2 tablespoons oil (I used 1 each of grapeseed and sesame) for the onions
additional oil and a pat of butter for sautéing the squash and mushrooms
3 garlic cloves crushed
1 to 2 inch piece of fresh ginger grated
1 tsp turmeric
1/2tsp cumin
½ tsp nutmeg
2 or 3 sprigs fresh basil, leaves torn or snipped into small pieces
4-6 small yellow summer squash, thinly sliced
1/2 pound fresh oyster mushrooms, sliced
salt and pepper
6 new potatoes, small to medium (up to 1 pound total): peeled and cut up
1 cup coconut milk
1 tsp sugar
¼ cup ground or sliced almonds
2 tablespoons raisins
handful of pea pods or green beans
half and half
1. Fry onion in oil until soft, stirring periodically to keep them from sticking to the pan.
2. When onions are turning golden, add the garlic, grated ginger, turmeric, cumin and nutmeg .
3. Stir and cook for a minute before adding the potatoes and coconut milk. Add sugar, salt and pepper, cover, and cook over low heat for 30 minutes until potatoes are tender.
4. While potatoes are cooking, sautee the squash in a frying pan, using just enough oil to film the pan. Cook until the squash is partially browned, and then remove from pan.
5. When potatoes are soft, add the basil, almonds and raisins
to the potato mixture and cook for another 10-15 minutes.
6. Meanwhile sautee the sliced mushrooms in oil and a half-tablespoon of melted butter, until they are soft and slightly brown at the edges.
7. Add the squash and the mushrooms to the potato mixture and stir.
8. Taste for seasonings, but now you must put it in the refrigerator for at least 8 hours for the flavors to miraculously blend and develop It is well worth the wait!
9. After the long rest period, the potatoes will have absorbed the liquid. There are several serving options. Cook the pea pods or green beans until crisp tender.
Option 1—Serve as a cold salad on a bed of lettuce, garnish with the peapods or green beans.
Option 2: Add a little half and half or more coconut milk and serve as a thick cold soup, with the pea pods or green beans floating on top.
Option 3: Add a little half and half or more coconut milk and heat, to serve warm over rice or rice noodles.
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