Paraangikai Poriyal | Kaddu ki Sabji | Vegan Butternut squash stir fry

After Palak Raita, its time for another recipe referenced from Sandhya's blog - my paired blogger for this week. Most of her South Indian recipes are similar to the way we make it (considering we are both South Indians), one particular recipe Red pumpkin Sabji caught my attention for its sheer simplicity and except for the onions and tomatoes, we make it similarly with the addition of ginger though in a South Indian Style. 

Like Sandhya, it too is one of my favourite sabjis to go with a roti and some salad / dal for our weekday dinner. Thankfully both the girls like it too. If you grow squash in your backyard like Sandhya, or have access to it all the year through , do give this recipe a shot. Sending this to BM#53 under bookmarked recipes.

Prep time : 15 mins | Cook time : 10 mins | Serves : 4

Ingredients:

• Red Pumpkin / Butternut Squash / Kaddu/ Parangikai - 2 cups (cubed)
• Oil - 1 TBSP
• Turmeric - a pinch
• Grated ginger - 1/2 tsp
• Tempering : Mustard, curry leaves, red chillies, fenugreek seeds (a pinch), asafoetida
• Salt - to taste
• Red chilli powder - 1/2 tsp
• Garnish : coriander leaves and grated coconut (1 tsp each)

Note : we love this sabji to have a bite and retain the form so I steam it for 8-9 mins. But if you want to cook through till fork tender, please do so.

Method:

1) Clean, cube squash into medium sized chunks. Steam for 8-9 mins till done but not mushy.

2) In a pan, heat oil, add the tempering, grated ginger & turmeric, once the mustard stops spluttering, add the steamed veggies and very lightly toss them around, taking care not to break them.

3) Now add salt, chilli powder and toss once more, check for spice. 

4) Switch off, add coriander and coconut if using and gently mix, Serve immediately with Rice or Roti.