Butter Nut Beauty- Thanks To My Mom!

Name: Butter Nut Beauty- Thanks To My Mom!
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Indian
Ingredients: 300 gms butternut squash deseeded peeled and cubed; 2 potatoes. peeled and sliced; 2 green chillies sliced in ½; salt to taste; 1 tsp sugar; 1 tsp coriander powder; 1 tsp fenugreek seeds; ½-1 tsp chilly powder; 1 ½ tsp turmeric powder; 1 ½ tsp sambar powder (u can get it from an asian shop); 1 tsp oil for frying; 1 tomato finely chopped

Over a year ago 6,523 views

Prep: 15 mins

Cook: 20 mins

Indian Main Course 💚 Healthy 🔥 Low Calorie 🫒 Low Fat 🥜 Nut Free 🥕 Vegetarian 👨‍👩‍👧‍👦 Family Food ❄️ Winter

Ingredients

300 gms butternut squash deseeded peeled and cubed
2 potatoes. peeled and sliced
2 green chillies sliced in ½
salt to taste
1 tsp sugar
1 tsp coriander powder
1 tsp fenugreek seeds
½-1 tsp chilly powder
1 ½ tsp turmeric powder
1 ½ tsp sambar powder (u can get it from an asian shop)
1 tsp oil for frying
1 tomato finely chopped

Accompaniment

Description

Its easy, quick and tasty. My mother taught me this on the phone and I have been cooking it eversince. It best on warm wintery nights or whenever you have butter nut in your fridge

Method

1
1. Add fenugreek seeds in 1 teaspoon oil. Also add the green chillies at the same time. Wait till they crackle (splutter)
2. Add onions stir till a little brown. Now add the turmeric powder, chilli powder, sambar powder, coriander powder, salt and mix and cook for a minute.
3.Add the butter nut and potatoes now. Mix for 1 minute on a low flame.
4. cover the pan with a plate and pour half a glass of water on the plate (so that the food actually cooks with the water dropping from the plate due to condensation). Cook on low flame-medium flame
5. After 15 minutes when the butternut squash and potatoes are almost done, add the tomato and sugar.Give a mix and wait till the tomato becomes soft. Cook for another 5-10 mins.
6. Serve with steamed rice or naan bread

Chef's Tips

remember to cook the onions till they are a little brown and dont burn the fenugreek seeds. Only till they swell up and become a little bit brown. Burnt fenugreek seeds taste bitter. That will spoil the dish.
Also while cooking with the plate full of water on the pan, make sure you keep checking every 7-8 minutes that the butternut has not stuck to the bottom of the pan.