Butternut Squash/Pumpkin n Red Gram Curry...

During my days in the YWCA, I used to love some of the curries they made there. Especially their Pumpkin curry with Rice and fried fish. I have tried to attain the same taste level I remember from my days @ the Y, but as it's known, no two people's cooking usually tastes alike. So, I have not got the exact same taste in my curry like the one @ the Y, but somewhat similar. I am sure your curry wouldn't taste the same way the pumpkin curry I'd made tasted. Anyways here goes. I used Butternut Squash this time though. It's very similar, the pumpkin n the butternut squash.

Ingredients:

1: Butternut Squash/ Pumpkin                                       -  1 full cup chopped into medium pieces

2 Red Gram/ green gram (payaru )                                  -1 cup (cooked)

3: Onion                                                                       - 1/4 of a medium onion

4: Green chilly                                                               -2 nos.

5: Mustard                                                                     -1 tsp

6: Red Chilly                                                                  - 2 (cut for garnishing)

7: Salt                                                                           - To taste

8: Curry Leaves                                                            - A sprig( to garnish)

9: Oil                                                                            -4 tbsp

To Grind:

1: Grated coconut                                                       - 1/2 cup

2: Garlic pods                                                             - 2- 3 

3: Cumin seeds                                                           - 1 tbsp

4:  Dry Coriander seeds                                              - 1 tbsp

5: Shallots( small onions)                                            - 2 nos( finely sliced)

6: Curry leaves                                                           - a sprig

7: Turmeric Powder                                                  - 1 tsp

8: Red chilies - 5 nos

Method:

Grind all the second list of ingredients and put aside. Heat a wok/ deep pan and 2 tbsp of oil into the pan/wok and as it warms up add the onion to it. As the onion turns translucent, add the butternut/ pumpkin pieces into it and stir a bit. You can also add the green chilies to the mixture and close the pan with a lid and let the squash/pumpkin cook for 2- 3 minutes. Mix in the cooked red/green gram and stir it all well. Add a little salt to the mixture and let it cook in medium heat until the vegetable pieces start to get tender. Now, add the ground coconut and masala to it, with the required amount of water, check for salt and keep the lid on. Let the curry boil. Before taking off the stove, check if there is enough salt if so turn off the heat.

Heat another pan with 2 tbsp of oil, as the oil heats up, add the mustard seeds. Let them splutter and then add the sliced shallot pieces, the pieces of red chilly and the remaining curry leaves. As it all starts slightly browning take it off the stove and add it to the curry for garnish. You can also add some cilantro/ coriander leaves for garnish.

Now enjoy your Butternut squash/ Pumpkin n beans curry with your rice or Chappathi.