Butternut Squash Vepudu or Fry
Quick and easy to cook, but still gives lots of flavors. Try this method you will love it. Plan to include this in your next vegetarian party.
Butternut Squash- 644 g or equal. (seeds removed and diced with skin on)
Seasoning:
4 tbsp Oil
1 tsp mustard seeds
1 tsp cumin seeds
3 tsp chana dal
1 tsp urad dal
4 red chillies
hing - a little
Curry leaves - 1 sprig
Garlic paste - 1 tsp
Onion - 1 large (sliced and cut in middle once)
Spice powders - { 1 tsp chilli powder, 1/2 tsp turmeric, 1/2 tsp MTR sambhar powder, Salt to taste }
Desiccated coconut - 3 handful
Coriander leaves - handful (chopped)
Dish to cook:
Small or medium flat deep nonstick pan.
Proceed:
Heat nonstick pan on med-low heat once hot add oil, once heated do seasoning one after the other. reduce the heat to low and add garlic paste keep the lid ready and cover. do not burn, stir and add onion slices stir cover and cook until translucent. add pumpkin pieces stir, on top of it spread the spice powder (do not mix at this point) cover and cook for 5 mins. then stir entirely and simm until pieces are cooked and roasted underneath. increase and decrease the heat accordingly. lastly put desiccated coconut and chopped coriander leaves on top cover cook for 2 mins, stir increase the heat for few secs and switch off.
Serve with White Rice, Papad n Yoghurt. I served with Fish pulusu.
Butternut Squash
