I grew up with South Indian food, among many other foods at home. My mom always loved Gojjus/ground coconut and spices with vegetables. I have carried on that tradition and love cooking from all parts of the world. This recipe is one of many that brings me back to my mom’s kitchen.
Butternut squash gojju/curry and lauki curry
A ground butternut squash curry with coconut and spices is a South Indian dish, and a sautéed lauki (green squash) vegetable is a North Indian dish. The Lauki dish pictured here uses a different squash. It is long and green and can be purchased in Indian stores as well. It is used in many recipes. This dish is sautéed lauki, onion, ginger, tomatoes in cumin seeds, asafetida and turmeric. These are both squashes I cook with in many different forms and cuisines. I am always fascinated by the different usage of vegetables across the globe. I grew up with the butternut squash Gojju but the Lauki came into my life later.
- 1/2 cup Shredded coconut
- 3-4 Green chillies, chopped
- 2 tbs Roasted chana dal
- 2 tbs Roasted sesame seeds
- 1/4 tsp Turmeric
- 1/8 tsp Mustard seeds
- 1/2 tsp Mustard seeds
- 3 pinch Asafetida/hing
- 3 Dried, red chilies
- 1 Butternut squash
- 1/2 tsp Salt or to taste
- 2 Splashes of lemon juice
- 2 tbs Oil or more as needed
- Cook squash till soft in salt water, but do not over cook, cut into cubes, and set aside. It should be sliceable without getting mushy. I cooked it in the pressure cooker for a total of about 5 minutes.
- Roast the sesame and chana dal. This dal can be purchased in an Indian store either in the original form or already roasted.
- Blend all grinding ingredients in a blender till smooth.
- Make seasoning in a little oil and fry squash in it for about 10 minutes, stirring a few times.
- Add ground ingredients and mix well. Add some water, maybe 1/4 cup, and let cook for about 10 minutes till flavors infuse. Add desired salt and lemon juice and mix again. Garnish with cilantro.