Description
A flavorful Sri Lankan pumpkin fry featuring tender butternut squash cooked with aromatic spices, dried chillies, curry leaves, and a fresh coconut blend. This vibrant dish perfectly balances spice, citrus, and the creamy texture of coconut, making it a delicious vegetarian side or main.
Ingredients
Scale
Spice and Flavor Base
- 1 tsp cumin seeds
- 1 green chilli
- 2 garlic cloves, peeled
- 1 tsp mustard seeds
- 4 whole dried red chillies
- 1 onion, finely diced
- 1 tsp ground turmeric
- 3 sprigs of curry leaves (1 for blending, 2 for frying)
Vegetables and Other Ingredients
- 500g butternut squash, diced
- 40g freshly grated coconut
- 1 tbsp vegetable oil
- ½ lemon, juiced
Instructions
- Prepare the coconut blend: Blitz the freshly grated coconut, 1 sprig of curry leaves, cumin seeds, green chilli, and garlic in a powerful blender until the ingredients are well combined into a coarse paste. This mixture will add fresh and aromatic flavors to the dish.
- Cook the spices and vegetables: Heat vegetable oil in a large frying pan over medium heat. Add mustard seeds and cook for about 1 minute until they begin to splutter, releasing their aroma. Add the dried red chillies and finely diced onion, frying for several minutes until the onion softens and the spices become fragrant. Stir in ground turmeric and 2 sprigs of curry leaves, frying for an additional minute to enhance flavor.
- Add the squash and simmer: Add the diced butternut squash to the pan and mix thoroughly to coat with the spices. Season with salt to taste. Pour in 180ml of water, cover the pan, and cook over medium heat for approximately 12 minutes, or until the squash is nearly cooked and tender.
- Incorporate the coconut mixture and finish: Uncover the pan and add the prepared coconut blend to the squash. Continue cooking the mixture for an additional 5 minutes to allow the flavors to meld and the coconut to warm through. Stir in the freshly squeezed lemon juice and adjust seasoning as needed before serving.
Notes
- Use a powerful blender to ensure the coconut and spices blend smoothly.
- Adjust green chilli quantity according to desired spice level.
- If butternut squash is unavailable, you may substitute with pumpkin or kabocha squash.
- This dish is best served hot as a side with rice or flatbreads.
- Stir gently to avoid breaking the squash pieces during cooking.
Nutrition
- Serving Size: 1/4 of recipe (~180g)
- Calories: 140
- Sugar: 4g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
