Butternut squash curry
1 hour
I always wanted to make curry from butternut squash and this curry is one of my favourites - it goes well with rice.
4 people made this
Ingredients
Serves: 4
- 85g thour dhal or yellow lentils
- 1/2 teaspoon ground turmeric
- 3 tablespoons sunflower or vegetable oil
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 2 dry red chillies, crushed
- a few curry leaves
- 1/4 teaspoon asafoetida
- 2 medium onions, chopped
- 1 green chilli, chopped
- 2 tomatoes, chopped
- 1/2 teaspoon red chilli powder
- 2 teaspoons ground coriander
- 1 teaspoon sambar or curry powder
- 1 to 2 tablespoons tamarind juice
- 1/2 butternut squash, cut into 2cm pieces
- 500ml water
- 1 teaspoon jaggery
- 2 tablespoons dessicated coconut
- salt to taste
- 4 to 5 sprigs coriander leaves
Method
Prep:30min ›
Cook:30min ›
Ready in:1hr
- Pressure cook the lentils until tender with 1/4 teaspoon of the turmeric and keep it aside.
- Heat oil in the pan. When oil gets heated, add mustard seeds, cumin seeds, dry red chilli, curry leaves along with asafoetida.
- Add chopped onions and green chilli. Fry till the onions are translucent.
- Then add tomatoes, the remaining turmeric, red chilli powder, ground coriander, sambar, tamarind juice and chopped squash.
- Pour in the water, cover with lid and cook over medium low heat until the squash is tender, about 10 minutes.
- Add cooked lentils along with jaggery, grated coconut and salt to taste.
- Bring to boil and garnish with chopped coriander leaves.
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