I picked up a butternut squash (Thiyya Gummadikaya in Telugu or Sweet pumpkin) from the farmer's market last week without any particular recipe in mind. I have never cooked with butternut squash before and had to ask my mom for a quick curry recipe and to my surprise both my husband and I loved it.
Pic Updated March 2013Ingredients:
Butternut squash - 1 lb. makes about 2 cups chopped
Tamarind paste - 1 tbsp
Green chilies - 3
Red chilies - 3
Urad dal - 1 tsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Curry leaves - 4
Hing (Asafoetida) - pinch
Turmeric - pinch
Sambar powder - 1 tsp
Salt - to taste
- Place the chopped squash pieces with 1/2 cup of water and turmeric in a microwave safe bowl and cook in the microwave for about 8-10 minutes, until the pieces are fork tender. You can also boil the pieces on stove top.
- In heat 2 tsp oil in a pan, add urad dal, mustard and cumin seeds, hing and curry leaves. When the seeds splutter, add squash and saute for 2-3 minutes.
- Add tamarind paste and 1/2 cup of water. Cover and cook on medium low flame for 5-6 minutes.
- Add sambar powder and salt, cook for another 2-3 minutes. Garnish with coriander leaves and serve with rice.
The curry was slightly sweet and sour with silky sweetness from the squash and tartness from tamarind paste. Loved it and I packed a little bit in my lunch box for tomorrow.