Erissery – Butternut Squash Curry (Sig)

Ingredients

2 cups diced butternut squash
3/4 cup grated coconut
1/2 tsp turmeric powder
2 green chilies
1 clove garlic
salt
1 dsp oil
1 tsp mustard seeds
3 dry red chilies
1 bunch curry leaves
2 dsp chopped shallots

Method

Keep 2 tbsp grated coconut aside. Grind the remaining coconut along with turmeric powder, green chilies and garlic to a coarse paste.

Cook the squash pieces in a sauce pan with just enough water to cover the pieces.
When the squash pieces are cooked, mash the pieces, add the ground paste and salt and cook on low heat for about 3 minutes.

Seasoning: In a different pan, heat oil and splutter the mustard seeds. Add the chopped shallots, dry red chilies, curry leaves and fry. Then add the grated coconut kept aside initially and fry till the coconut turns light brown. Add this seasoning to the prepared curry and stir well.

Serve hot with white rice and papadams.

Note:
I made this with the frozen diced butternut squash from the organic market. When I use a whole fresh butternut squash I normally bake it in the oven, or even pop it in the microwave till the skin gets soft and the inside flesh can be scooped out with a spoon. If you do that, just substitute the diced squash with the flesh in the same quantity.