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–+ servings

Butternut Squash Curry

Author: Pavani
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Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Course: Side Dish
Cuisine: andhra
Servings: 46 serving

Ingredients

  • 1 lb Butternut squash . - makes about 2 cups chopped
  • 1 tbsp Tamarind paste
  • 3 chilies Green
  • 3 chilies Red
  • 1 tsp Urad dal
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 4 Curry leaves
  • pinch Turmeric
  • to taste Salt

Instructions

  • Place the chopped squash pieces with ½ 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 ½ 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.

Notes

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.
Next time I want to try Asha's Butternut squash stir-fry and Indira's Butternut squash halwa.
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