K’s Butternut squash Curry

Pumpkin is the soul of any celebratory meal that is laid out in a UP home , especially vegetarians. Normally served with pooris , this exquisite golden squash is a must for all celebrations be it a wedding or a small birthday or any other get- together .  Every UP bhaiyya’s ( as we fondly call them) home I have visited have served me kachoris or pooris with kaddu ki sabzi or aloo koda( pumpkin with potatoes) . K says Pumpkin is as synonymous to UP homes as eggplant is to Andhra Pradesh.

If you ever visit Benaras , you will see people , after their dip in the holy ganges , rushing to kachori gully to eat deep fried kachories with Gughni( stewed black chickpeas with cumin and mustard seeds) , aloo bhaji( potato curry) or Aloo Koda . UP vegetarians are very strict with their diets so much so that they refrain from using  garlic and onions  . The marwari ( baniyas as they are called there ) food , often suggests the austerity of the desert land( they originate from rajasthan) , specially in its ingredients and is quite superb. This is one such curry  adapted from their kitchens. It is quite simple , yet astounding ! This pumpkin curry was one of the first dishes I tasted in the days K was the lead and I was his sous chef. We normally serve it with Poori , Kachauri or Methi Rotis

butternutsquash-curry-2

Ingredients :

3 cups  peeled and cubed butternut squash or pumpkin

1 teaspoon cumin powder

1 teaspoon coriander powder

1 tablespoon of dry coconut

1 teaspoon of chopped cilantro leaves

Salt to taste

For the tadka:

1 teaspoon each of cumin and mustard seeds

2-3 red chilles or green chillies or both

1 teaspoon of chilli powder

1/4 teaspoon of turmeric

A pinch of asafoetida.

Oil to saute

Method:

Heat Oil in a karahi (Wok) and add the cumin, mustard seeds and red , green chillies .

Once they splutter , add cumin powder . turmeric and saute .

Then add the cubed butternut squash pieces and add water and salt .

Cover and cook until mushy and soft , If the cubes are still intact but oooked .press with the back of your spatula to make them mushy.

Add chilli powder , coconut flakes, mix well and remove from heat.

Serve hot with roti , poori or kachauri.

Another View

butternut-squash-curry


8 Thoughts on “K’s Butternut squash Curry

  1. I recently had butternut squash for the first time (as soup) and I really loved it. Didn’t know pumpkin played such an important role in UP.

  2. lovely colour!

  3. I love pumpkin or butternut squash, but no one else in my home will have it. Didn’t know about UP bhaiyas eating so much pumpkin:-)I thought bongs had them most.. LOL Love your recipe, esp. the coconut as i have never used coconut to make pumpkin.

    we have ghughni in calcutta, but quite different (not black chickpeas) that you have mentioned here. it is a part of the street food tho.

  4. yummooooooooooooo

  5. Lovely color! looks exotic!

  6. Looks vibrant and yummy!Lovely picture!

  7. Looks delicious..:)

  8. I love the colour. Vibrant.

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