It was a hot and swampy night, with the fog rolling in from the harbor. Her name was Pan, Patty Pan, and she wore her dark green cloak like a second skin, and her perfume filled the air with the exotic scents of India.
2 C basmati rice
1 T olive oil
1 T butter
1 onion chopped
2 cloves garlic, crushed
4 t garam masala
1 large pattypan squash
2 large carrots, large dice
1/4 C water
14oz can of diced tomatoes
1 T brown sugar
salt to taste
4 pieces of masala naan, toasted
Cook rice using a rice cooker or your preferred method. Heat a large pot. Add olive oil and butter. When melted, add onion and saute until golden. Add garlic and garam masala to and continue to cook until you smell the garlic and spices. Add squash and carrots and stir until coated with aromatics and oil. Add water, stirring to scrape up the bits from the pan. Add tomatoes and brown sugar. Cover and simmer 15 minutes. Turn off heat and let stand to finish cooking, until ready to serve. You may serve this at room temperature or reheat if desired.
Gently pack rice into a custard cup and unmold onto a plate. Surround rice with squash and naan.
1 1/2 C yogurt
1 large cucumber, trimmed and cut in chunks
salt to taste (start with 1/4 tsp)
Blend everything on high speed in a blender. Serve over ice.
It was delicious, spicy and had a bit of heat. The squash is similar to eggplant texture, but a bit more firm. The garam masala spice blend was purchased at an Indian grocery, and the masala naan from Sahadis, one of the best things about living in Brooklyn.
pot with lid
custard cup (to mold rice)