Squash Thoren – Tuli Patel

1 lb. butternut squash, peeled, seeded, and chopped into half-inch pieces
Salt to taste
1/2 teaspoon turmeric powder
3 green chilies
1 tablespoon minced ginger
1/4 cup dried or fresh coconut (resurrect the dried coconut in a little bit of
warm milk)
1 tablespoon oil
1 teaspoon mustards seeds
1 teaspoon cumin seeds
1 tablespoon coriander powder
1 medium onion, chopped coarsely
12 curry leaves
1/4 tsp. lemon juice


Cook squash with salt, turmeric, green chiles, and ginger, with 1 cup water on low heat, until pumpkin is soft and can be mashed.
Mash lightly.
Heat oil in a frying pan, pop mustard seeds (with cover on), then add cumin seeds, coriander powder and the onions.
Saute until golden brown.
Add curry leaves, and coconut.
Stir fry for another three minutes or so.
Mix in lumpy pumpkin puree and lemon juice.
Continue cooking for another 5 minutes.
Garnish with coriander leaves.
For garlic lovers, 3 cloves of minced garlic can be added after the onions have been browned.
Serve with rice.