- Butternut squash – 2 cups
- Turmeric powder – 1/4 tspn
- Salt – to taste
Make a fine paste of:
- Coconut – 1/4 cup
- Cumin seeds – 1/4 tspn
- Green chili – 1 or 2
- Dry red chili – 2
- Garlic – 1 clove
- Mustard seeds and Urad dal – 3/4 tspn
- Red chili – 1 or 2
- Curry leaves – a sprig
- Coconut – 2 tspn
- Oil – 1 tspn
- Scrape the outer skin of Butternut squash and cut into cubes.
- Boil water in a pan. Add Butternut squash, Turmeric powder, Salt and cook.
- Meantime, grind and make a fine paste of Coconut, Cumin seeds,Green Chili, Dry Red chili and Garlic by adding little water.
- Once the squash is almost cooked, add the ground paste and cook till the curry becomes little thick. Add little chili powder if you need extra spiciness.
- Heat a tspn of Oil in another pan. Add Mustard seeds and Urad dal, Once the seeds starts spluttering add Dry chilies and Curry leaves. Fry for a minute and pour this to the Curry.
- In the remaining Oil, add 2 tspns of grated Coconut and fry till it becomes golden brown. Add this to the curry and remove from heat. Since we are adding the Coconut again at the end, Curry tends to become thick. So make sure that the curry is not so thick before you add the coconut. If it becomes too thick, add little water and adjust.
Goes well with: Rice
Variation: Use Plantain or Yam or Yellow Pumpkin or combination of these in place of Butternut squash.