Aromatic Butternut Squash and Coconut
2 tablespoons vegetable oil
½ teaspoon cumin seeds
2 dried red chilies, stemmed
1 (1-inch) cinnamon stick
2 bay leaves
1 cup onion, chopped
1 pound butternut squash, peeled, diced
1 teaspoon brown sugar
Salt to taste
1 cup fresh or frozen grated coconut
¼ cup water
¼ cup cilantro
Heat the oil in a large heavy skillet over medium-high heat. Add the cumin, chilies, cinnamon, bay leaves and fry briefly. Add the onion and cook, stirring frequently, until golden brown, about 5 minutes. Add the squash; lower the heat to medium, and cook, stirring constantly to prevent sticking for 5 minutes. Add the coriander, brown sugar and salt and cook for 2 minutes, until the squash is soft.
Add the coconut and stir to break up lumps until blended into the squash. Add the water. Cook for 2-3 minutes, stirring to prevent sticking. Taste for seasonings and adjust if necessary. Garnish with cilantro.
Modern Indian Cooking
Copyright © 2008 by Hari Nayak
Published by Silverback Books
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