recipe: Indian squash rosti with tomato and tamarind chutney

Autumn always brings visions of orange and the bounty of a harvest table piled high with pumpkins and squash. Some of you may even be struggling under the weight of leftover halloween pumpkins and be sick of the sight of soup. If that’s the case put your faith in me and give this recipe a go; it’s a delicious vegetarian meal that is totally moorish and can be made easily with the help of a food processor (or a strong arm and a grater).

Ingredients – serves 2

Rosti

  • 1 tbsp cumin seeds
  • 1.5 tbsp ground coriander
  • 1 tsp chilli powder
  • 1.5 tbsp garam masala
  • 1 squash, skinned
  • 1 white onion, skinned
  • 3 tbsp flour
  • 1 egg
  • 150g chard or spinach
  • 2 cm of fresh ginger, grated
  • 3 tbsp oil

Chutney

  • 1 tsp oil
  • 4 whole tomatoes, roughly chopped
  • 2 cm of fresh ginger, grated
  • 2 cloves of garlic, crushed
  • 2 tbsp tamarind paste
  • 1 tbsp cider vinegar
  • 1 tsp sugar
  • handful fresh coriander

To serve

  • 2 eggs

Method

For the rosti

  1. Heat a frying pan and dry fry the cumin seeds, ground coriander, chilli powder and garam masala for 1-2 minutes to release its flavour. Remove to a small bowl.
  2. Shred the butternut squash and white onion in the food processor (or with a strong arm and a grater). Place the shredded vegetables in a clean tea towel and squeeze until as much liquid is removed as possible.
  3. Heat 1 tsp oil in the pan and add the ginger and chard/spinach. Allow the vegetables to wilt and then remove to a small bowl.
  4. Combine the toasted spices, shredded squash and cooked chard with the flour and egg and stir well to combine. If the mixture is too wet then add a little more flour.
  5. Heat the remaining oil in the pan on a low/medium heat.
  6. Form hand sized patties with the rosti mixture and add to the pan. Allow the rosti to crisp underneath (the thinner they are the better) before turning, otherwise they may fall apart when turning.
  7. When both sides are crisp they are ready to be served.

For the chutney

  1. While the rosti are cooking, heat the oil in a small saucepan.
  2. Add all the remaining ingredients other than the coriander and cook until the tomatoes have softened down and a tangy chutney has been produced.

To serve

  1. Once the rosti are almost crisp on both sides and the chutney is ready, boil a pan of water and add a good glug of malt vinegar (which will help the eggs stay together).
  2. Poach the eggs for 3-4 minutes.
  3. Meanwhile add the fresh coriander to the tomato chutney.
  4. Place the rosti on the plates, topping with the poached eggs and a healthy serving of chutney on the side. Enjoy!

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