So here I was sitting for the past one hour wondering what to write. But let me tell you my long absence, most of it was not intensional. You can say it was a loose blend of academic work , travel and LAZINESS. And the result was an extended absence from blogging world. After a while, although I badly wanted to come back and do something, there was this essential ingredient missing...that ingredient which I believe is the key to whatever I succeed in my life. It makes me feel all fired up and ready to conquer anything that comes in my way...
So can anyone guess what that ingredient is ???
Let me give you a clue... This space is named after it !!!
Now you get it right ...:0. Yes the feeling after I get Inspired, its truly magical !!!
Each post in this space is the outcome of an extremely inspired girl.
This post was inspired by none other than this cute little squash sitting in the corner of the vegetable tray inside the refrigerator. We have been buying squash specially to make this curry. The moment I tasted this curry I became a huge fan. Have it with rice and yoghurt, you wouldn't need anything else.
Only hard part I find when it comes to squash is peeling the skin off. What I usually do is cut squash in to smaller sections and peel the skin off. Remove squash seeds and cut the flesh in to 1 inch cubes.
What I look forward even more is the tantalizing aroma of the ground coconut mix when you open the lid of the blender. One whiff !!! I am transported to somewhere else...
- Squash - 1 med, peeled and cut into 1-inch cubes
- Water - 2 cups or more (as req.)
To Grind: Coconut Mixture :
- Grated Coconut - 1/2 cup
- Turmeric Powder - 1/2 tsp
- Chili Powder - 1 tsp
- Green chili - 1
- Cumin Seeds - 1 tsp
- Mustard seeds - 1 tsp
- Shallots - 4 -5
- Dried red chili - 2
- Curry leaves - few
- Grated coconut - 1 Tbsp
Pressure cook squash with water and salt till 1 whistle or in a medium pot, cook the squash in water mixed with the salt for 8 to 10 minutes or until they are soft.
Mash the cooked squash with any remaining water with the back of a spoon and set aside.
Meanwhile grind the contents under coconut mixture in to smooth paste (with little water as possible ).
Add the coconut paste to the cooked squash.
Mix well and cook for 2 -3 minutes, until the coconut mixture has blended in.
Remove from the heat and set aside.
Heat the oil in a small skillet and splutter the mustard seeds..
When they burst, add the rest of the ingredients for tempering.
Sauté till it is browned.
Remove from heat and stir the seasoned oil with the spices into the cooked squash mix.
Serve hot and enjoy...:)