This unique and delicious curry is based on a recipe I read in Raghavan Iyer's cook book. My cousin who is an ophthalmic dr always advises us to include orange/red squash/pumpkin (laal bhopla) in our diet as it is very good for the eyes. So I try to make a squash or red bhopla dish once a week. But it is hard to get my daughter to eat subjis containing cubed pieces of this veggie - she picks them out and eats the rest! I do make squash puris (gharges) and a squash sauce for pastas, both of which she loves. So when I came across this recipe, it opened up a new way for me to sneak in this healthy veggie in our diet.
To make the squash curry - if using cubed pieces, boil them with 1/2 cup of water for 15 mins until very soft. If using the frozen cooked squash, you just need to thaw it to room temperature.
To make the masala for the curry - dry roast 2 tbsp coriander seeds, 2 tsp udad dal, 1/4 tsp methi seeds and 1 or 2 dry red chillies per taste. Roast at low heat till aromatic. Take off heat, cool. Grind this along with the cooked or thawed squash.
To proceed - Heat 1 tsp oil and make the tempering by adding mustard seeds. When they stop spluttering add cumin seeds, asafotida, turmeric pwd and curry leaves. Add veggies of choice. I usually use colored bell peppers, onions and potatoes. Saute well for 5 mins. Add the squash curry. Season with salt to taste. Add 1 tsp jaggesry and 1 tsp tamarind paste. Stir in upto 1 cup of water, cover and cook on medium heat till veggies are cooked. Adjust seasonings and water per desired consistency.
Garnish with chopped cilantro. Excellent with rotis. The first time I made this and set it out on the table, my daughter stopped right in her tracks as she was passing by and remarked "This looks very interesting!". And proceeded to lap it up, eating it with twice the rotis she usually has. What more can I ask for!
