Barkha's Butternut Squash
Sweet, savory, spicy and tart, this butternut squash dotted with black mustard seeds will have you coming back for seconds.
3 Tbsp cooking oil
1½ tsp Aravali Black Mustard seeds
6-8 curry leaves
1 inch fresh ginger, cut into juliennes
2 dried red Kashmiri chilies cut into small pieces (optional)
½ tsp New Harvest Turmeric
½ tsp Kashmiri Chili Powder
½ tsp Ground Black Lime (or more as needed)
1-2 tsp salt (or to taste)
6 cups butternut squash, peeled and cut into 1-inch pieces
1 tsp Panela Cane Sugar
Heat oil in a medium pan. Add the mustard seeds and allow them to splutter on a medium low heat for 3-4 minutes.
Add the curry leaves, ginger and dry red Kashmiri chilies (if using).
Add the turmeric, chili powder, black lime and salt. Bloom in the oil for 1-2 minutes.
Add the butternut squash and stir a few times.
Add the panela cane sugar and stir.
Cover and let cook over a low for 15-20 minutes. Stir occasionally so it doesn’t stick.
Check to make sure that the butternut squash is soft to touch but doesn't get mushy and overcooked.
Taste to see if it needs more salt, black lime or sugar for a good balance.
Serve with rotis or as a side accompaniment to any other dishes.