Ingredients and method to make butternut squash curry
4 1/2 cups - 1 inch pieces of butternut squash (or pumpkin/ kadoo)
1 Tbsp oil
1 tsp mustard seeds (rai/ sarson/ kadagu)
1/2 tsp fenugreek seeds (methi seeds/ mendiyam) (see notes for variations)
2-3 Thai or Indian variety green chillies cut very fine (or according to taste) (hari mirch/ pachai molagai)
salt to taste (namak/ uppu)
1/4 tsp turmeric powder
1 Tbsp grated jaggery (or 2 tsp sugar) (gud/ vellam or cheeni/ sakkarai)
2 Tbsp cilantro cut fine for garnish (hara dhania/ kothamalli)
Heat oil in a large heavy bottomed pan, add mustard seeds to it.When the mustard seeds start to splutter add fenugreek seeds, when they start turning a little browner, add finely cut green chillies to it. Stir chillies a few times, then add turmeric powder, stir once or twice.
Add squash pieces, salt to taste and mix well. Sprinkle a few spoons of water, cover with a lid and cook squash on low to medium low heat, stirring occasionally to cook evenly. Cook until squash is soft and cooked, yet retains its shape and is not mushy.
Add jaggery/ sugar ( if you plan to use it ) and mix well, heat on low for another minute or two, garnish with cilantro and serve hot.
Variations: If you cannot find butternut squash, this curry can also be made with pumpkin (or kadoo/ lal bhopla as it is known in India)
If you do not like the slight bitterness imparted by fenugreek seeds you can substitute it with equal quantity of split black gram lentil (udad dhal)
This can be made as a side dish and paired with rice and rasam or sambar to make a complete traditional Indian fare. Related Recipes Potato Curry
