Yellow Squash Curry (Dudhi Chana Shak) Recipe Video
Ingredients
| Squash | 2 Cup (32 tbs), cut into big cubes | |
| Oil | 2 Tablespoon | |
| Dry whole red chilies | 2 Medium | |
| Mustard seeds | 1 Teaspoon | |
| Asafoetida | 1⁄4 Teaspoon | |
| Curry leaves | 5 Medium | |
| Tomatoes | 1 Cup (16 tbs), chopped | |
| Bengal gram/Split peas | 1⁄2 Cup (8 tbs) (Any dal of your choice may be used) | |
| Green chili paste | 3⁄4 Teaspoon | |
| Ginger paste | 1 Teaspoon | |
| Garlic paste | 1⁄2 Teaspoon | |
| Turmeric powder | 1⁄4 Teaspoon | |
| Garam masala | 1 Teaspoon | |
| Salt | 1⁄2 Teaspoon (Use as per taste) | |
| Brown sugar | 2 Tablespoon (Optional) | |
| Water | 2 Tablespoon | |
| Fresh cilantro | 2 Tablespoon, chopped finely |
Nutrition Facts
Serving size
Calories 232 Calories from Fat 91
% Daily Value*
Total Fat 10 g16%
Saturated Fat 1.3 g6.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 331.1 mg13.8%
Total Carbohydrates 30 g10%
Dietary Fiber 7 g27.9%
Sugars 13.2 g
Protein 7 g14.9%
Vitamin A 27.6% Vitamin C 39.6%
Calcium 7% Iron 13%
*Based on a 2000 Calorie diet
Directions
1. Heat a pressure cooker with a couple of tablespoons of oil. Add dry whole red chilies and mustard seeds.
2. Once the mustard seeds crackle, add the asafoetida and curry leaves.
3. Add the squash cubes and the tomatoes. Stir a little.
4. Add the Bengal gram, green chili paste, garlic paste, turmeric powder, garam masala and salt. Stir well to combine all the spices with the vegetable.
5. Add brown sugar (optional) and a little bit of water, cover the cooker and cook till you hear 3 to 4 whistles of pressure release.
6. Once cooked, sprinkle freshly chopped cilantro.
SERVING
7. Serve warm with rice, roti, naan or paratha.
TIPS
The same dish may be prepared using butternut squash, orange pumpkin or bottle gourd.
Editors Review
In a mood to try some different curry, then you must check this out. Chef Bhavna makes the squash curry. It has a unique taste and you can serve the curry with rice or roti. Do check out the video for the detailed recipe.Chef
