Instructions:

Yield: 4 servings

2 tbsp Vegetable oil
1 ea Bay leaf
1 ea Dried red chile
1/4 tsp Kalonji seeds
1 tsp Green chile, seeded & minced
1/4 tsp Turmeric
4 cup Butternut squash, cubed
1/2 tsp Salt
1/2 tsp Sugar
1/4 cup Water
1 tsp Black mustard seeds, ground to a powder & mixed with
2 tsp Water, let stand for 30 mins
1/4 cup Coconut, shredded

Heat oil over medium-low heat in a skillet. Fry bay leaf & red chile until the chile blackens. Fry kalonji seeds for a few seconds. Add green chile, turmeric & stir a few times. Stir in butternut squash, salt, sugar & water.

Simmer, covered, for 10 minutes. Add mustard paste & stir gently to mix with the sauce. Simmer, covered, until the vegetables are tender, but not mushy. Carefully stir in the coconut. Remove from heat & scattr cialntro on top.