Yellow Squash Kootu

Ingredients:

Yellow Squash - 2 med, peeled and cut into 1-inch cubes 

Water - 2 cups or more (as req.)

Salt 

To Grind;

Grated Coconut - 1/2 cup

Turmeric Powder - 1/2 tsp

Chili Powder - 1 tsp

Green chili - 1

Cumin Seeds - 1 tsp 

For Tempering;

Oil 

Mustard seeds - 1 tsp

Shallots - 4 -5 (small)

Dried red chili - 2

Curry leaves - few

Grated coconut - 1 Tbspn

Method:

Pressure cook squash with water and salt till 1 whistle or in a medium pot, cook the squash in water mixed with the salt for 8 to 10 minutes or until they are soft. 

Mash the cooked squash with any remaining water with the back of a spoon and set aside.

Meanwhile grind the contents under coconut mixture in to smooth paste (with little water as possible). Add the coconut paste to the cooked squash. 

Mix well and cook for 2 -3 minutes, until the coconut mixture has blended in. Remove from the heat and set aside.

Heat the oil in a small skillet and splutter the mustard seeds. When they burst, add the rest of the ingredients for tempering. Saute till it is browned. Remove from heat and stir the seasoned oil with the spices into the cooked squash mix.

Serve hot with spicy curries.

Recipe adapted from Foodie Ann's