SPICY CUMIN BUTTERNUT SQUASH
(1)
Butternut squash is rare in traditional Gujarati or Punjabi curries, however we love the sweetness it brings to a plate of other dishes and as a replacement to potatoes. The sweetness of the squash with the spices we use compliment each other so well that this is a dish that has become a favourite with friends and family.
2 people made this
Ingredients
- Oil (tablespoon)
- Cumin seeds (2 teaspoons)
- Fresh curry leaves (6 - 10)
- Onion (1 large, red or white)
- Garlic (4 cloves crushed)
- Fresh ginger (inch piece crushed)
- Cumin powder (1 Teaspoon)
- Red chilli powder or chilli flakes (teaspoon or more if you like)
- One butternut squash peeled and diced (2 or 3cm cubes work well)
- Salt (level teaspoon)
- A few fresh coriander leaves to sprinkle on top
Method
- In a non-stick pan add the oil.
- Once hot add the cumin seeds and then after about 20 seconds add the curry leaves. The cumin seeds will start to pop.
- Once they are popping and you can smell the cumin add the onions and stir well.
- Once the onions are golden brown add the garlic and ginger and cook off until they are a nice golden brown.
- Once the onions are done add the ground cumin and chilli powder or chilli flakes.
- Stir quickly so they do not stick and burn.
- Add the butternut squash and stir well.
- Add the salt.
- Keep stirring the squash as you don't want it to stick. I find sometimes adding a little water and placing a lid on the pan will help cook the squash so it softens nicely.
- Once the squash is thoroughly cooked but not mash, place into a serving dish and sprinkle the fresh coriander and serve.
Tip
This dish is lovely with a roti and yogurt or even with rice. The sweetness of the squash with the spicy chilli works really well.
See it on my blog
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Reviews & ratings
Average global rating:
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Reviews in English (1)
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Made this as a side dish to a lamb main. Great texture, colour and flavour. Kids loved it too. - 24 Feb 2017