Kerala Naadan Mathanga Curry

Ingredients

• 780gms butternut squash or pumpkin skinned & diced in cubes
• 3 tbsp vegetable oil
• 1 tsp black mustard seeds
• 2 dried mild red chillies
• 10 curry leaves
• 100gms shallots thinly sliced
• 1 tsp turmeric powder
• ¼ tsp mild chilli powder
• 400mls water
• Salt to taste
• 160gms fresh coconut grated
• 2 birds eye green chillies
• 100mls water

Steps

1. In a blender add the coconut, green chillies and water. Blend to a smooth thick paste and set aside
2. In a heavy bottom large sauce pan heat the oil over a medium flame. Add the mustard seeds as they begin to splutter add the chillies and curry leaves. Add the shallots and fry for 6-7 minutes as they soften stir well
3. Add the turmeric and chilli powder. Followed by the diced squash. Fry and coat the squash in the oil for a minute. Add water and season to taste. Cover and cook over a low heat for 17-18 minutes. The squash should hold its shape yet be cooked all the way through
4. Add the coconut paste and continue cooking with the lid half over the pan for 7-8 minutes. Serve warm with plain rice.