Butternut squash with coconut and milk

 

Ingredients:

Butternut squash, peeled and diced - 1 lb
Salt - 1 tsp or to taste
Turmeric powder - 1/2 tsp

Grated coconut (unsweetened) - 1 cup
Dried red chili - 1 (if using red chili flakes, no more than 1/4 tsp)
Green chili - 1
Rice or corn flour - 2 tbsp
Milk - up to 1 cup
Sugar - 1 tsp

For tempering:
    Oil - 2 tsp
    Curry leaves - 6
    Udad dal - 2 tsp
    Mustard seeds - 1 tsp

Method:
Place pieces in a pan with a lid, sprinkle the turmeric powder and salt on top and mix well. Add just enough water to cover the pieces (not more). Heat on medium flame until cooked (under 10 min).

While the squash is cooking, blend together the coconut and chilies into a thick paste with the rice/corn flour using as little milk (not water) as possible.

Once the squash is cooked, add the coconut paste and sugar to it and mix well. Cook covered on a medium-low flame for 5 min. Now add the remaining milk and cook for 5 more min.

Tempering: heat 2 tsp oil in a small pan. When hot, add the udad dal and mustard seeds. When these start to crackle/splutter, add the curry leaves. Pour this mixture on top of the cooked squash and mix well.

Serve hot with rice.

Author: Shrinkingsodacan
Source: This recipe.