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Squash Bharta

Yield: 2
Author: Shayma Saadat

Ingredients

  • 3 + 3 tbsp olive oil
  • 1 shallot sliced thin
  • sea salt to taste
  • 1/8 tsp turmeric powder
  • 1/4 tsp cumin powder
  • 1/4 tsp coriander powder
  • 1/8 tsp red chili powder
  • 500 g squash marrow
  • 1 clove garlic minced
  • 250 g Greek yoghurt or any other strained, thick yoghurt
  • 1/2 fennel bulb sliced, tough outer skin discarded (fronds reserved)
  • 1 pinch pul biber/Aleppo pepper or paprika for dusting on top in the end
  • *Bread – lavash pita, sourdough or any other bread you love to scoop this up with

Instructions

  • Slice tough ends of the marrow and discard, then cut the marrow into half, lengthwise and then chop into half moon shapes. Set aside.
  • Place a large pan (I use , which is 30cm / 12in) on the stove on medium-high heat and add 3 tablespoons olive oil, shallots, pinch sea salt, turmeric powder, cumin powder, coriander powder, red chili powder and sliced marrow. The marrow will become soft after 7-10 minutes. You don’t want the marrow to completely disintegrate, so don’t let it overcook.
  • Turn the heat to high, add the minced garlic and let the marrow turn golden – it should look blistered and slightly charred. Make sure to flip the marrow slices so that both sides are bronzed/charred. If you want, you can add more olive oil if the marrow is sticking to the pan. Set aside and allow to cool.
  • Place a medium-sized pan on medium-high heat and add the remaining 3tbsp olive oil and sliced fennel. *Saute gently for 10-15 minutes till wilted and bronze around the edges.
  • Set fennel aside and allow to cool.
  • Using a slotted spoon, remove the marrow from the pan and transfer to a chopping board (you don’t want to use all the excess olive oil). With kitchen shears or a knife, finely chop the marrow.
  • Do the same with the fennel. Reserve two tablespoons of the fennel to add as a garnish.
  • Gently combine chopped marrow and fennel into yoghurt. Adjust taste for salt.
  • Adorn with the reserved fennel. Drizzle with your favourite olive oil, dust with pul biber (or paprika) and adorn with fennel fronds.
  • Enjoy with lots of warm bread.