What you need: Serves 4
2 cups bottle squash/sorekaay, cut in half, remove the foamy seed center; cut into chunks
4 green Thai hot chilies
2 Tbsp dry coconut
1/2 tsp fenugreek/methi seeds
1/2 tsp cumin/jeera seeds
2 to 3 sprigs of cilantro
2 to 3 cloves of garlic, optional
2 cups of plain yogurt
salt to taste
A sprig of curry leaves
1-2 tsp Ghee/Oil
1/2 tsp Mustard seeds
1/2 cup of red onions, chopped
Dry roast the cumin, fenugreek, chilies and coconut for 2 to 3 minutes on low heat. When it cools, grind them to a paste, along with cilantro and chilies.
warm a wok or cooker pan. Add ghee; when it begins to smoke, add mustard seeds and curry leaves. When the seeds are done spluttering, add the onions and bottle squash. Sprinkle some salt, let it cook for about 5 minutes on medium heat. Pour in the coconut chili paste.
Cook for another 5 minutes on low heat. Turn off the heat. Whisk the yogurt into a smooth mixture. When the curry is warm to touch, add in the yogurt and serve.
You may add water if you like a thinner consistency. Serve with warm rice. I made some mushy quinoa and brown rice. It tasted divine :-) Enjoy!