Bitter Gourd and Sweet Squash with Aromatics

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

Preparation info

Serves
4

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

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

Side dish
Vegan
Gluten-free

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.