Name: Bitter Gourd and Sweet Squash with Aromatics
Yield: Serves 4
Ingredients: 1 pound very small bitter gourds (5 Chinese or 10 Indian type); ½ teaspoon anise seeds; 1¼ teaspoons cumin seeds; 1 tablespoon coriander seeds; 1 large onion, cut into ½-inch dice; 1 small sweet hard squash (about 1½ pounds), such as kabocha type or Buttercup; 1½ tablespoons vegetable oil; 2 tablespoons butter; ¾ teaspoon kosher salt

Intense and unadorned, this is a love-it-or-leave-it dish—for a love-it-or-leave-it vegetable. A dense, very sweet squash variety is essential to offset the gourd’s bitterness—and, in fact, the two vegetables are best popped in the mouth at the same time for flavor balance. Choose small bitter gourds, whether Chinese or Indian type.

Ingredients

1¼ teaspoons cumin seeds
1 tablespoon coriander seeds
½ teas

Method

Toast cumin, coriander, and anise in very wide skillet (preferably non-stick) over moderately low heat, shaking often, until fragrant and lightly browned. Crush or grind to a medium-coarse texture in suribachi, mortar, or spice mill. Set aside.
Very lightly peel gourds—-just a slight once-over, to maintain the green underskin and ridges. Cut into ¼-inch slices.

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Bitter Gourd and Sweet Squash with Aromatics

Ingredients

Method

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