I’m still writing these recipe articles, but publishing them as pages on my blog and not as posts on the front page and emails out to everyone. Starting now! This is the last one in your inbox.
It’s time for another saga from Operation Recipes! Pronounced bope-lah, this Italian Squash might look innocuous, but it can get as big as your kid. My dad grew a lot of them.
I actually didn’t care for this dish when I was a youngin. I think we just ate too much of it.
Ingredients
- 1 small italian squash
- a few cloves of garlic
- hot pepper to taste
- 1/4 tsp cumin
- 1/4 tsp mustard seeds
- salt to taste
Directions
1. Dice the garlic and hot pepper finely.
2. Cut the squash into squares.
3. Put some oil in a pan.
4. Throw in the mustard seeds, garlic, and hot pepper.
5. Let cook.
6. Throw in the squash.
7. Shake some salt and cumin on top.
8. Cook until tender.
I didn’t publish this one three years ago because I didn’t have a good final picture out of the pan.
I’m just playing around with this recipe posting. If you want to visit a really good website for vegetarian food, I’m developing a deep crush on this blog. Minimalist Baker. Everything I’ve tried to make from here is good. And the way she food blogs, with servings and nutrition information, is something I can only marvel at.
Looks delicious (looking forward to trying it).
Is Italian squash the same as zucchini (or what we in the UK call courgette)?
P.S. Gutted that we’ll no-longer receive email updates about your recipes. I really look forward to them.
No, zucchini is much smaller and a darker green. Different taste too.
Google tells me “bottle gourd” is another name for bhopla.
yummy! Now I want to also see a recipe for eggplant (baingan bharta, in particular)
Here ya go! Fire eggplant
Sweet!