Mustard seeds - 1 teaspoon
Sesame / Black Yellu - 1/2 teaspoon
Tamarind soaked in water - half cup
(Since this is not a standard recipe, I will write how I made it, rather than how to make it)
Normally, the spices and coconut would be ground to a fine paste, since I did not have the provision of grinding and neither had any coconut in stock, I took this approach:
Folded the sheet of plastic with the spices in it and hammered it. As for the gravy, I microwaved and mashed a very small quantity of potatoes. (Too much potatoes can give a starchy taste, so just right enough to give a gravy consistency)
Back to the pan. Heated a spoon of oil, sautéed the squash pieces with turmeric and salt till they are half cooked. Added a half a cup of water and cooked it covered for 3 minutes.
Added the mashed potatoes, tamarind water and powdered spices and boiled them under medium heat.
The aroma of roasted mustards and fenugreek was too tempting . :-)
(I had used only one chilli and when tasted found the sweetness of butter squash unbearable and had to neutralise it with half a spoon of chilli powder and hence the pachchadi lost it's yellow colour :-( )
That's all folks!