Farsi Takari Recipe (Medicinal and Delicious )

December 14, 2011

by Tamara Roe, L.Ac.

Farsi Takari

There are those certain recipes that we’ve collected over the years
that represent more than simply a meal. These special dishes are
often the ones we’ve learned to make from watching people we love cook
the dish over and over again. They are our own personal comfort food,
and they remind us of special people, or holidays, or seasons. These
recipes tie us to our past and symbolize our connection to the special
friends or family who shared their special recipes with us.

For me, that recipe is a butternut squash stew called farsi takari.
It was taught to me by 2 Nepalese women I worked for in college.
These sisters own a wonderful restaurant in Madison, WI, and I worked
for their family for years. Everything on the menu is deliciously
homemade, every recipe a family tradition brought over from Nepal. I
remember Sundays were always farsi takari day, and I aimed to eat in
their tiny restaurant every single Sunday.

Before I left Madison, I spent one morning in the kitchen with one of
the sisters, and she showed me how to make this simple, but delicious
dish.

Ingredients:

5 cups of butternut squash cut into 1 inch cubes*
1 medium white or yellow onions sliced
1 tablespoon mustard seeds
2-3 gloves of garlic minced
3/4 teaspoon cumin
1 teaspoon turmeric
1/2 bag of organic frozen peas
olive oil
salt and pepper

-In a large sauté pan slowly heat up a couple tablespoons of olive oil.
Throw in the mustard seeds. Cook them until they are golden brown, being
careful not to burn them (also, they like to pop around, be careful).
Next add in the garlic and sauté until
brown.

-Then add in the onion. Saute until caramelized, and then add the
squash. When you add the squash to the
pan, you will also want to add more olive oil and perhaps some water. Keep
the squash moist and simmer in a covered pan. It will take the squash
about 15 mins on medium
heat to cook. You’ll want the squash to be fully cooked. It should
have a very soft and mushy in consistency. The onions should be translucent.

-Now begin to season with the cumin, turmeric, salt and pepper to taste.

-Finally add the peas and stir until fully cooked.

Serve with rice or roti.

*I just used flash frozen cubed organic butternut squash for the first
time, and it was great. It cut the prep time in half.

Medicinal properties of this dish:
mustard seeds: supports respiratory health and relievers cough,
asthma, and chest tightness
turmeric: great pain reliever for anything from acute trauma to
menstrual pain. recently found to fight brain cancer, too
garlic: a great natural antibiotic
cumin: helps to regulate digestion

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