Turmeric, also used as a dye for clothing in India, gives “ballpark”mustard its bright yellow colour.
Prep time: 30 minutes Serves: 6 (1/2 cup / 125 ml/serving)
- 6 cups / 1.5 L peeled and seeded acorn squash, cut into 1 1/2 inch (3.5 cm) cubes
- 1 medium red onion, chopped
- 2 tbsp / 25 ml canola oil
- 2 tbsp / 25 ml yellow or brown mustard seed
- 1/2 cup / 125 ml white vinegar
- 2 tsp / 10 ml garlic, minced
- 1 tsp / 5 ml cumin
- 1 tsp / 5 ml coriander
- 2 tsp / 10 ml turmeric
- 1 tsp / 5 ml salt
- 2 tbsp / 25 ml packed brown sugar
- 3/4 cup / 175 ml water
- 1 tbsp / 15 ml unsweetened desiccated coconut
- to taste salt
- Heat pot over moderately low heat until hot. Cook onion in oil until just softened.
- Add mustard seed. Cook over moderate heat and stir until seed starts to pop.
- Add vinegar and stir. Add garlic, cumin, coriander, turmeric, salt and sugar. Cook and stir for 30 seconds.
- Add squash, stir. Add water. Boil mixture over moderately high heat, stirring frequently. Cook until squash is just tender and liquid has evaporated, about 5 minutes. Sprinkle with coconut and salt.
Per serving (206.81 g): 145.77 Calories, 2.11 g protein, 23.30 g carbohydrate, 3.38 g fi bre, 5.03 g sugar, 5.63 g fat, 0.87 g saturated fat, 0.02 g trans fat, 0 mg cholesterol, 329.36 mg sodium