Robust Squash with a Ginger-Chile Paste from 660 Curries by Raghavan Iyer

Ingredients

• 1 teaspoon Rajasthani garam masala
• 6 to 8 medium-size to large fresh curry leaves
• 1 cup shredded fresh coconut; or ½ cup shredded dried unsweetened coconut, reconstituted (see Note)
• 2 tablespoons finely chopped fresh cilantro leaves and tender stems
• 1½ pounds bottle gourd squash (see box)
• 2 tablespoons Ginger Chile Paste
• ½ teaspoon ground turmeric
• 2 tablespoons canola oil
• 1 teaspoon black or yellow mustard seeds
• 1 teaspoon coarse kosher or sea salt