Ingredients
- ½ cup red onion sliced
- 1 teaspoon canola oil
- 1 large squash (yields about 12 oz)
- ¼ teaspoon Jaffna chili powder
- 1/8 teaspoon turmeric powder
- ½ cup water
- ½ cup yogurt
- Salt to taste
Spice Powder:
- 1 teaspoon coriander seeds
- 1 tablespoon urad dhal
- 1 tablespoon toor dhal
- 1/8 teaspoon fenugreek
Method
To make the spice powder:
- Dry roast coriander seeds, urad dhal, toor dhal and fenugreek seeds and grind them into a powder
- Slit squash lengthwise and then chop them into pieces
- In a covered saucepan add oil and onion and sauté until onion is golden brown
- Add chopped squash, chili powder, turmeric powder, salt, water and cover and cook for about 5 minutes
- Add yogurt, spice powder and cook uncovered on a low flame for about 3 – 4 minutes
- If the gravy becomes too thick and the curry starts drying out, add about 1 tablespoon water
- Serve with rice
Yields: 2 – 3 servings as side dish
