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Blogging Marathon# 26: Week 4/ Day 3

Theme: Revisiting Old Posts with New Pictures

Dish: Thiyya Gummadikaya Kura (Butternut Squash Curry from August 2007

Butternut squash is one vegetable that I buy and keep in the pantry. It doesn’t have to be refrigerated, which is a bad thing because I usually end up forgetting that I bought it and it stays in the cabinet for days. Good thing is it is a tough veggie and can be stored in a cool dry place for quite some time. Once the realize I have it and cook with it, I always end up thinking why did I wait for this long!! 

So this time I decided to make 2 dishes with the 2lbs. butternut squash that I bought. I cooked with half of it right away, then microwaved the rest of the pieces and stored it in the fridge for later use. I made a Kale-Butternut Squash risotto with one half and for this curry I used with the microwaved pieces later in the week.

I had blogged this post way back in August of 2007 and I think my pictures have come a long way from then 🙂

This curry is tangy, sweet and spicy and once you have the cooked squash in hand, it takes mere minutes to put this dish together.

Print Recipe
Butternut Squash Curry Yum
Course side dish
Cuisine north indian
Prep Time 20 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 1 lb Butternut squash - . makes about 2 cups chopped
  • 1 tbsp Tamarind paste
  • 2 chilies Green
  • 2 chilies Red
  • 1 tsp Urad dal
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 6 - 8 Curry leaves
  • pinch Hing (Asafoetida)
  • pinch Turmeric
  • 1 tsp Sambar powder
  • to taste Salt
Course side dish
Cuisine north indian
Prep Time 20 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 1 lb Butternut squash - . makes about 2 cups chopped
  • 1 tbsp Tamarind paste
  • 2 chilies Green
  • 2 chilies Red
  • 1 tsp Urad dal
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 6 - 8 Curry leaves
  • pinch Hing (Asafoetida)
  • pinch Turmeric
  • 1 tsp Sambar powder
  • to taste Salt
Instructions
  1. Place the chopped squash pieces with a pinch of salt in a microwave safe bowl and cook in the microwave for about 6-8 minutes, until the pieces are fork tender. You can also boil the pieces on stove top.
  2. In heat 2 tsp oil in a pan, add urad dal, mustard and cumin seeds, hing and curry leaves.
  3. 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 3-4 minutes.
  4. Add sambar powder and salt, cook for another 2-3 minutes. Garnish with coriander leaves and serve with rice.
Recipe Notes

Lets check out what my fellow marathoners have cooked up today for BM# 26.

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14 thoughts on “Butternut Squash Curry (Revisiting Old Recipes)”

  1. Very beautiful curry and that serving pan looks damn cute..Its been a while i prepared this butternut squash curry.

  2. wow that should be a nice side for roti or pulao!! looks very interesting..SowmyaOngoing Event – HITS – Diabetic FriendlyOngoing Event + Giveaway – Italian Dishes

  3. The pictures are beautiful and the bowl looks so cute. I too forget about veggies in the fridge, cabbage suffers the most because of my memory (and laziness) :D.

  4. this is one of my favorite veggies but never realized it did not have to be refrigerated

  5. this is one of my favorite veggies but never realized it did not have to be refrigerated

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