Found this fast, easy and tasty recipe while browsing some squash curry recipes. Wanted to try something different with this Indian squash other than the regular spice curries. I like the flavor of coconut in curries and thus, this recipe caught my attention. I am so sorry for not saving the original post’s address! 🙁 Have tried this a while before and it came out so well. This is a no-oil curry. Isn’t it interesting??? 🙂 It’s good if you can avoid oil in certain curries replacing it with some coconut. You won’t consume much oil that goes in the tempering and will just have the sufficient amount that’s there in coconut. Healthy indeed! This curry came out in watery consistency, but, indeed taste was good. Here it is… Happy Cooking!!!
1 Medium size Sorakaya/Lauki (Indian Squash) – You can also substitute this with Chayote Squash or Zucchini or Yellow Squash. Take 3-4 of them.
1/2 cup grated Coconut
3-4 Green chillies according to your spice level
2 tsp Cumin seeds/ Jeera
1 Garlic clove(optional)
1 tbsp coconut milk
Water as needed
Salt to taste
1. Chop the Squash into cubes and keep aside. Meanwhile boil 3 cups(rice cooker measuring cup) water in a vessel with a pinch of salt.
2. As the water starts boiling, add the Squash cubes. Make sure that all the pieces are just immersed(it shd be just a touch) in the water. If not, add little more. Do not add too much(I guess this is what I have done… for which, the curry came out bit watery). Add salt and mix.
3. Cover the lid and cook them until the pieces turn out soft but not mushy. Check the softness with a fork.
4. Meanwhile, add the coconut, cumin seeds, garlic, green chillies to mixi and make a fine paste.
5. Add this paste to the cooked squash. Mix well.
6. Add coconut milk and mix well.
7. Finish it with few coriander leaves/cilantro garnish. Serve hot with Rice/Chapathi.