On our most recent visit to the Indian grocery store I was happy to find fresh drumsticks, chicos (chikoos, sapotas, sapodillas), ivy gourd and fresh small green chilis.
At the cash register we also purchased four pieces of dhokla. I quickly snapped a picture when I realized we were going to devour every one of them on the spot while standing in the kitchen.
Of course, with the acquisition of fresh drumsticks, an Indian style meal was inevitably imminent. I included cooked split moong dal in the drumstick curry.
To me the accompaniments are just as important to an Indian meal as the rice and curry. Chutneys, pickles, pappadam, chapatis, raita are just a few of the things that can make the meal complete.
Whilst putting together the raita for this meal the squash blossoms growing outside came to mind. I had used fresh squash blossoms in a yogurt dish once before and it was awesome.
My squash plants are still very small but are blooming and beginning to put on fruit. I intended to pick only the male blossoms but plucked a couple female blossoms by mistake. The difference between male and female squash blossoms can be seen in my previous post HERE.
Ingredients for the raita were:
- nonfat Greek yogurt thinned with buttermilk and water
- squash blossoms
- Fresno chili pepper
- sweet onion
- shredded cucumber
- dill weed
Besides the raita, our meal consisted of rice (tossed with cilantro, preserved lemon peel and chives), drumstick curry, spinach paratha and mango pickle.