Description
A flavorful Sri Lankan pumpkin fry made with butternut squash cooked in a blend of aromatic spices, curry leaves, and freshly grated coconut. This dish combines vibrant turmeric, cumin, mustard seeds, and garlic to create a delicious and comforting side, enhanced by the freshness of lemon juice and the richness of coconut.
Ingredients
Scale
Main Ingredients
- 40g freshly grated coconut
- 1 sprig of curry leaves
- 1 tsp cumin seeds
- 1 green chilli
- 2 garlic cloves, peeled
- 1 tbsp vegetable oil
- 1 tsp mustard seeds
- 4 whole dried red chillies
- 1 onion, finely diced
- 1 tsp ground turmeric
- 2 sprigs of curry leaves
- 500g butternut squash, diced
- ½ lemon, juiced
- Salt, to season
- 180ml water
Instructions
- Prepare the coconut mixture: Blitz the grated coconut, 1 sprig of curry leaves, cumin seeds, green chilli, and garlic cloves in a powerful blender until well combined to form a fragrant paste.
- Cook the spices and vegetables: Heat the vegetable oil in a large frying pan over medium heat. Add mustard seeds and cook for about 1 minute until they start to splutter. Then add the dried red chillies and diced onion, frying for a few minutes until softened. Stir in the ground turmeric and 2 sprigs of curry leaves, frying for another minute to release their aroma.
- Add butternut squash and simmer: Add the diced butternut squash to the pan, mix well with the spices, and season with salt. Pour in 180ml of water, cover the pan, and cook over medium heat for about 12 minutes or until the squash is nearly tender.
- Combine with coconut mixture: Add the prepared coconut paste to the pan, stirring well, and cook for a further 5 minutes to allow the flavors to meld and the squash to finish cooking.
- Finish with lemon juice: Stir in the lemon juice, adjust seasoning to taste, and serve hot as a flavorful side dish.
Notes
- You can adjust the amount of green chilli and dried red chillies depending on your preferred spice level.
- If butternut squash is unavailable, other types of pumpkin or squash can be used as substitutes.
- This dish pairs beautifully with steamed rice or flatbreads like roti.
- For additional texture, you can toast the grated coconut lightly before blending.
- Ensure not to overcook the squash to maintain a slight firmness and a good bite.
Nutrition
- Serving Size: 1/4 of recipe (about 175g)
- Calories: 140 kcal
- Sugar: 4 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 0 mg
