Robust Squash with a Ginger-Chile Paste from 660 Curries by Raghavan Iyer
Usually when I have purchased a large amount of an ingredient for testing recipes, I create multiple dishes with that ingredient so that nothing goes to waste (
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
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
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