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
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.