Pressure cook red beans and squash cubes in water until 1 whistle and allow it to simmer for 25mins on low flame
In a pan heat oil, add mustard seeds and allow it to pop. Add curry leaves, grated coconut, turmeric powder, chopped shallots, salt and saute for 5 mins till shallots turn golden brown, remove from flame and keep aside
Blend cumin seeds, garlic, ginger, green chilly to a smooth paste
To the pressure cooked squash and add the paste and cook for another 5 mins on high flame
Add the sauteed ingredients, along with coconut milk, cook for about 4 mins (do not allow to boil, as coconut milk gets split).
It is now ready to be served. Serve with rice.
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.