Ingredients:

• 1 or 2 – Butternut squash
• 1 cup – Coconut
• 1/2 cup – Curd
• 5 – Red Chillies
• 6 – Veppilla
• 2 tsp – mustard
• 4 – Green chillies
• 2 tsp – Ginger
• 3 tbsp – oil
• 5 – small Onion

Method:

1. Peel the outer skin of butternut squash and wash it thoroughly in clean water.
2. Take some small onions, green chillies, ginger and make into a coarse paste.
3. Rub the paste on the butternut squash and cook with 1 cup of water.
4. Then grind the coconut with curd and add to the cooked squash.
5. Heat it in low flame until thick.
6. Pour oil in a pan.
7. Add mustard and allow it to splutter.
8. Then add dried chillies and Vepilla.
9. Pour this over the cooked squash.

Recipe courtesy of Deera