एक /ek/ 1. In a deep pan, place the squash, cumin, turmeric, cayenne, chili, garlic, and 1 1/2 cups (360 ml) of water. Bring to a boil over medium-high heat.
दो /do/ 2. Reduce to low, cover, and simmer about 15 minutes.
तीन /teen/ 3. Place dried coconut in a small skillet over medium heat, stir until toasted for about 5 minutes. Transfer to a plate to cool.
Tarka तर्क (method of sizzling whole spices in oil)
2 Tbs. (30 ml) olive oil
1 tsp. (5 g) mustard seed
1/2 tsp. (2,5 g) seeds
12-15 curry leaves (substitutions: organic lime zest, bay leaves, organic lemon zest, or basil leaves)
1 sliced organic shallot
चार /char/ 4. In a small skillet, toast the shredded coconut in the oil over medium-high.
पांच /panch/ 5. Add the mustard seeds and toast until they pop.
छ: /chay/ 6. Add the cumin seeds for a few seconds.
सात /sāth/ 7. Add the curry leaves, swirl around for a few seconds.
आठ /āt/ 8. Add the shallots, reduce the heat to medium-low, stir until well browned, 2-3 minutes.
नौ /nao/ 9. Pour mixture over the squash and serve immediately.
