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Yellow Squash Curry (Dudhi Chana Shak)

Ingredients
  Squash 2 Cup (32 tbs), cut into big cubes
  Oil 2 Tablespoon
  Dry whole red chilies 2 Medium
  Mustard seeds 1 Teaspoon
  Asafoetida 1⁄4 Teaspoon
  Curry leaves 5 Medium
  Tomatoes 1 Cup (16 tbs), chopped
  Bengal gram/Split peas 1⁄2 Cup (8 tbs) (Any dal of your choice may be used)
  Green chili paste 3⁄4 Teaspoon
  Ginger paste 1 Teaspoon
  Garlic paste 1⁄2 Teaspoon
  Turmeric powder 1⁄4 Teaspoon
  Garam masala 1 Teaspoon
  Salt 1⁄2 Teaspoon (Use as per taste)
  Brown sugar 2 Tablespoon (Optional)
  Water 2 Tablespoon
  Fresh cilantro 2 Tablespoon, chopped finely
Directions

MAKING
1. Heat a pressure cooker with a couple of tablespoons of oil. Add dry whole red chilies and mustard seeds.
2. Once the mustard seeds crackle, add the asafoetida and curry leaves.
3. Add the squash cubes and the tomatoes. Stir a little.
4. Add the Bengal gram, green chili paste, garlic paste, turmeric powder, garam masala and salt. Stir well to combine all the spices with the vegetable.
5. Add brown sugar (optional) and a little bit of water, cover the cooker and cook till you hear 3 to 4 whistles of pressure release.
6. Once cooked, sprinkle freshly chopped cilantro.

SERVING
7. Serve warm with rice, roti, naan or paratha.

TIPS
The same dish may be prepared using butternut squash, orange pumpkin or bottle gourd.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Main Dish
Taste: 
Savory
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes
Servings: 
4
In a mood to try some different curry, then you must check this out. Chef Bhavna makes the squash curry. It has a unique taste and you can serve the curry with rice or roti. Do check out the video for the detailed recipe.

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