Ingredients:
Butternut squash, cut into bite-size pieces - 1
Mustard seeds - 1 tsp
Udad dal - 1 tsp
Curry leaves - a handful
Dried red chili - 1
Green chilies, chopped - 2
Asafoetida - a pinch
Turmeric powder - 1/2 tsp
Red chili powder - 1/2 tsp
Salt - to taste
Water - 1/2 cup
Grated coconut - 1/2 cup
Jaggery - 1 tsp (optional)
Coriander leaves, chopped - a handful
Method:
Heat oil, add rai and udad and splutter. Add curry leaves, dried red chili, chopped green chilies, and hing. Add the butternut squash pieces and mix well. Add turmeric powder and red chili powder and mix well. Add a small amount of water, close the lid and cook on a medium flame for 10-12 min or until tender but not overcooked. Mix in grated coconut and a small amount of jaggery. Garnish with coriander leaves.
Author: Shrinkingsodacan
Source: this recipe.
