Ingredients
Oil - 1 tablespoon
Butter squash - 1 cup chopped into 1cm cubes
Chopped / diced vegetables - 1 cup
Mustard seeds - 1 teaspoon
Mustard seeds - 1 teaspoon
Ulundu seeds - 1/2 teaspoon
Fenugreek / Mentiyam seeds - 1/2 teaspoon
Sesame / Black Yellu - 1/2 teaspoon
Sesame / Black Yellu - 1/2 teaspoon
Turmeric powder - 1 pinch
Green chillies - 2 long nicely chopped
Tamarind soaked in water - half cup
Tamarind soaked in water - half cup
Potatoes - very finely chopped or finely mashed into paste - 1/4 cup
Salt - to taste
(Since this is not a standard recipe, I will write how I made it, rather than how to make it)
I coated the pan with a thin layer of oil and then roasted mustard, fenugreek seeds, sesame and ulundu seeds in a medium low heat. Then added the finely chopped green chillies and roasted them together. I moved it to a piece of sheet.
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 . :-)
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!
