If you’re looking for a side dish that pairs perfectly with chapatis, you should definitely give this koginut squash curry a try! Koginut squash has a naturally sweet flavor that really shines through in this dish. The recipe is simple and focuses on just a handful of ingredients to keep that sweetness front and center.
You’ll start with the essentials: garlic, onions, green chilies for a little kick, and turmeric for that beautiful golden color and earthy flavor. To add some texture, split lentils are included, giving the curry a delightful crunch that contrasts nicely with the softness of the squash.
The curry is seasoned with mustard seeds and cumin seeds, which bring warmth and depth to the dish, along with a pinch of salt to enhance all those flavors.
Personally, I have a soft spot for the sweet pumpkin curry my mom used to pack for our school lunch boxes, and this koginut squash curry comes pretty close to that comforting dish. There’s something special about enjoying this sweet and savory blend alongside fluffy chapatis that takes me back to those family meals.
To make this delicious you will need:
Ingredients:
Medium koginut Squash – 1
Cold-pressed peanut oil – 2 tbsp
Chana dal – 2 tsp
Urad dal – 1 tsp
Mustard seeds – ¼ tsp
Cumin seeds – ½ tsp
Chopped garlic – 2 cloves
Chopped red onion – 1 small-sized
Slit green chilies, per taste
Turmeric powder – ¼ tsp
Salt to taste
Chopped coriander leaves – handful
Method:
- Wash and cut koginut squash roughly into 1-inch cubes, and set aside.
- Heat oil in a saute pan or deep pan on medium heat.
- Once hot enough, add chana dal and urad dal, and sauté them until golden brown.
- Add mustard seeds and cumin seeds, and allow them to pop and sizzle.
- Add chopped garlic and onion, and slit green chilies. Saute them for a minute.
- Add turmeric powder, and saute for 10 seconds.
- Add the chopped koginut squash, along with salt to taste, and saute for a minute to combine. Cover the lid and cook on medium-low heat for approximately 20 minutes. Stir occasionally to prevent the ingredients from getting burnt. Cook until the squash is tender.
- Garnish with chopped coriander leaves/cilantro.
Serve this healthy koginut squash curry right away with warm chapatis and salad on the side. Enjoy!
If you tried this recipe, let me know how you liked it by leaving a comment below or tagging a picture of your preparation on Instagram @swaadista
Happy cooking, happy eating! ❤
Watch this recipe on YouTube:
Swaadista 
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