Butternut Squash Curry

Butternut Squash!! The only way I cook them is with dal(parippu-mathanga curry). With its sweet and pleasantly nutty taste, this pretty looking winter squash is very much similar to the pumpkin we get back in kerala. I found a recipe similar to this butternut squash curry on the net, but made lots of changes to suit to our taste.

You will need:

Oil – 2tbsp + 1tsp

Onion, finely chopped – 1, small

Garlic – 3 cloves

Ginger – 1 small pieces

Green chillies – 1 or 2

(Make a paste of (or finely mince) garlic, ginger, and green chillies)

Turmeric powder – ¼ tsp

Cumin powder – 1/8 tsp(optional)

Butternut Squash– 1 small(Peel, remove the seeds, and cut into small cubes)

Thick coconut milk – ½ cup

Mustard seeds - 1 tsp

Curry leaves – a few

Heat up 2 tbsp oil in a wok or in a frying pan.

Add onion and cook until translucent. Add garlic, ginger, and green chillies, and cook until the raw smell disappears.

Add turmeric powder and cumin powder.

Add butternut squash, and cook for a couple of minutes.

Add coconut milk and bring it to a boil. Add salt.

Reduce the heat, and cook until the sauce is thick and the squash pieces are soft.

If you prefer, you may add a tsp of lemon juice, or a couple of spoons of yogurt to the curry at this stage.

Heat up 1 tsp oil. Add mustard seeds and curry leaves. Add it to the curry. Serve with rice as a side dish.