Kaddu ka Bharta ~ Vegan Butternut squash / Pumpkin curry

Ingredients and method to make kaddu ka bharta

8 cups of peeled and cubed pieces of butternut squash (or pumpkin/ kaddu/ paringikai)

1 red onion cut fine ( pyaaz/ vengayam)

2 Tbsp oil

1 tsp cumin seeds ( jeera/ jeeragam)

1 tsp fennel seeds ( saunf / sombu)

1/2 tsp nigella seeds/ onion seeds ( kalonji / karunjeeragam)

1/4 tsp fenugreek seeds ( methi seeds / mendiyam)

3 Thai or Indian variety green chilies cut fine ( hari mirch/ pachai molagai)

1/4 tsp turmeric powder ( haldi/ manjal podi)

2 tsp dry mango powder ( amchur powder ) ( see notes )

Salt to taste ( namak/ uppu)

1/2 tsp red chili powder ( or to taste) ( lal mirch/ thani molaga podi) ( see notes)

3 - 4 Tbsp finely chopped cilantro for garnish ( coriander leaves/ hara dhania / kothamalli ) 

Peel and cube butternut squash/ pumpkin/ kaddu into 3/4 inch pieces. Cut onion and keep aside.

In a large heavy bottomed pan, heat oil on medium heat. Add cumin, fennel, onion seeds and fenugreek seeds and stir a few times. When the seeds begin to sizzle and the fenugreek/ methi begins to brown a little add green chilies and onions and sauté until onions turn translucent. 

Add butternut squash / pumpkin pieces, all the spices, salt to taste, a little water. Mix well, cover with a lid and cook until the squash/ pumpkin is cooked and soft. Stir frequently to ensure even cooking and add more water if required. Once the squash/ pumpkin is cooked, mash gently with the back of a spatula until some of the pieces are mashed and some still hold a bit more shape. Add more water if required to achieve required consistency and simmer for a few minutes until the flavors mingle.

Garnish with cilantro/ coriander leaves. 

Serve hot with phulkas/ flat bread/ rotis.

Serves approx 4 

Notes:

If you scale down the heat from green chilies/ chili powder, do scale down the dry mango powder/ amchur powder a tad bit.

This recipes can be halved if required.