Butternut Squash curry Indian Style, Little oil

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I had a small Butternut squash and I thought about cooking it. We in India generally use pumpkin for preparing curry, well, same family, so why not. And when Halloween is so near.

In Dehradun city, North India, in 1987, we used to eat at some restaurants who prepared a delectable dish with pumpkin a little sweet and sour, and a bit mushy, I tried to recreate my fantasy.

So peeled and cored the squash, as you see and cut in small pieces. I took two tomatoes and peeled them (tomato skin left in curry is loosely hanging around and shreds are conspicuous by their presence). Tomatoes should be felt, no seen. I cut the tomatoes in small pieces, and kept an inch of ginger whole ungrated (my grandkids do not like ginger shreds on their palate but fragrance of ginger ok. I wanted to add some Cayenne Pepper, but avoided again because young children were involved. In go two cloves of garlic beaten to submission, but left intact.

So, out comes a cooker, heated and with a little canola oil (canola is Canadian Mustard). Added fenugreek seeds to splutter, and then added the squash and tomato pieces. Pumpkin is always made with addition of Fenugreek, not regular Cumin in North India, don’t ask me why. I never asked my mother. And now I can not….she is smiling from above.

I added one teaspoon of turmeric concentrate, a little brown sugar (sweet variety….not the drug), turmeric powder and salt. cooked it under pressure, but no whistle. Too delicate for that. I decided to cool the cooker under tap after a while. All was guesswork. I love to take risks in the kitchen.

Ended with a little curry powder, (garm masala) and a hint of EVOO for the kids. I am sorry, I in a hurry did not take the photo of the hot stuff and its cold now. having been in the fridge last half an hour that I am typing.Squash curry

So little was left over, I am delighted.

If nk (that is me) can cook, so can you. Do not be afriad to take risk (in the kitchen). Never.

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