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Ingredients
2 tbsp vegetable oil (mustard oil preferred)
1 bay leaf
1 whole dried red chilli
¼ tsp kalonji seeds
1 green chilli seeded and chopped
¼ tsp turmeric
4 cups (1 litre) butternut squash cut into 1-inch (2.5 cm) cubes
½ tsp salt
½ tsp sugar
¼ cup (60ml) water
1 tsp black mustard seeds ground to a powder, mixed with 2 tsp water and allowed to stand for 30 minutes
¼ cup dried flaked or shredded sweetened coconut or freshly grated or shredded coconut mixed with ½ tsp sugar
Method
Heat the oil over medium low heat in a skillet. Fry bay leaf and red chilli until the chilli blackens. Fry kalonji seeds for a few seconds. Add green chilli and turmeric and stir a few times. Sir in butternut squash, salt, sugar and water.
Simmer covered, 10 minutes. Add mustard paste and stir gently to mix with sauce. Simmer, covered, until the vegetables are tender but not mushy, 5 – 13 minutes. Carefully stir in coconut. Remove from heat. scatter cilantro on top and serve.
