Ingredients :
2 tb Vegetable oil
1 tej patta
1 ea Dried red chile
1/4 ts Kalonji seeds 1 ts Green chile,
seeded & minced
1/4 ts haldi
4 c Butternut squash, cubed
Salt to taste
1/2 ts Sugar
1/4 c Water
1 ts Black mustard seeds, ground --
to a powder & mixed with
2 ts Water, let stand for 30 mins
1/4 c Coconut, shredded

Method:
Heat oil over medium-low heat in a skillet. Fry tej patta & red chile until the chile blackens.

Fry kalonji seeds for a few seconds. Add green chile, turmeric & stir a few times. Stir in butternut squash, salt, sugar & water.

Simmer, covered, for 10 minutes. Add mustard paste & stir gently to mix with the sauce. Simmer, covered, until the vegetables are tender, but not mushy. Carefully stir in the coconut. Remove from heat & sprinkle cialntro on top.