squash coconut fry with seed and peel chutney

Recipe by: Meera Sodha
This dish uses the complete butternut squash – skin, seeds, pulp and every one – to create a no-waste dinner that scores on all fronts

Butternut squash coconut fry with seed and peel condiment
Try to get a butternut with clean skin. Serve with flatbreads (dosas or chapatis, say), salad, non-dairy yogurt and, if you’re terribly hungr
Ingredients
Prep 10 min
Cook 35 min
Serves 4
For the chutney

• 1.2kg butternut squash
• 3 tbsp rapeseed oil
• ½ tsp cumin seeds
• 2 finger-sized dried Kashmiri chillies, broken into pieces
• 15g coconut chips (ie, a handful) – I like Daylesford Organic)
• 1 tsp salt
• 1 tsp tamarind paste

For the squash coconut fry

• Rapeseed oil
• 1 tsp black mustard seeds
• ½ tsp cumin seeds
• 16 curry leaves
• 3 green finger chillies, slit lengthways
• 3 small or 2 large shallots, peeled, halved and finely sliced
• 3 garlic cloves, peeled and cut into very thin slices
• 1 ½ tsp tamarind paste
• 20g coconut chips (ie, a large handful)
• 1 ¼ tsp salt

Directions

1. Peel the squash, then cut it in 0.5 lengthways and scoop out the pulp and seeds: you must find yourself with 200g of peel, pulp and seeds (if not, bulk it out with slightly additional peel). Roughly chop the peel and put aside. Chop the flesh into one.5cm x 1.5cm items and put aside severally.
2. In a frypan, heat 3 tablespoons of colza oil on a medium flame and, when hot, stir-fry the cumin and chili pepper for 2 minutes. Add the squash peel, seeds and pulp, cook for 5 minutes, then stir in 3 tablespoons of water and therefore the coconut chips. Cook for one more minute, then stir within the salt and tamarind paste, and scrape into a bowl to chill. mix the Indian relish combine with 200ml-250ml cold water to induce a swish consistency.
3. Make the squash within the same pan. Heat 2 tablespoons of oil and, when hot, stir-fry the mustard seeds, 0.5 the cumin seeds, the curry leaves and inexperienced chillies for a second. Add the shallots and cook, stirring each currently then, for ten minutes, till soft and browning. Add the garlic, fry for 3 minutes, then stir within the squash and 5 tablespoons of water. cowl the pan, flip down the warmth and cook for ten minutes, till the squash is finished (add additional water if it gets dry). Stir within the tamarind, coconut chips and salt, leave to steam for a second, then pop out the warmth.
4. Transfer the squash to a plate. Heat a tablespoon of oil in a very little frypan and, once very popular, add the opposite eight curry leaves. allow them to crackle and move into the oil for some seconds, then tip over the squash. Serve with the Indian relish and flatbreads aboard.