The dish is a very East meets West recipe, the vegetable is a western one and the recipe is very Desi or Indian. A while ago I had been to a shop in Bangalore and I had got 2 of these, 1 used one and made both pasta and a pasta sauce with it. I still had some remaining and I asked my mother to use, she saw the colour and texture and said it could be made into a bartha kind of curry. The two other bartha recipes I know are Brinjal or Eggplant and Sweet Pumpkin.
The dish was extremely tasty and soft, it was buttery and creamy without the addition of either, it was ready in 25 minutes, that is rather quick for a curry that has such complex flavours, it has sweet, sour and spicy. The vegetable is really sweet after it cooks, you really won’t be able to make out when you cook it. I would suggest pressure cooking it, rather quicker to cook that way.
The masala’s are pretty standard, if you want a good quality Garam Masala recipe, you can take a look at the description box below for a both a video and blog link for the recipe.
All my viewers who are not in India, do try this recipe if you find butternut squash easily in your local grocery or vegetable market.
Let me know in the comments below if you make this recipe? Or do you want a recipe? Ask away!
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Butternut Squash Bartha
The dish is a very East meets West recipe, the vegetable is a western one and the recipe is very Desi or Indian. A while ago I had been to a shop in Bangalore and I had got 2 of these, 1 used one and made both pasta and a pasta sauce with it. I still had some remaining and I asked my mother to use, she saw the colour and texture and said it could be made into a bartha kind of curry. The two other bartha recipes I know are Brinjal or Eggplant and Sweet Pumpkin
Ingredients
- 1 Butternut Squash
- 1/4 cup water to cook butternut squash
- 1 large onion
- 1 tomato
- 1 green chilli or more based on how spicy you like it
- 3 tablespoons of oil
- 1 teaspoon Jeera or cumin seeds
- 1 inch grated ginger
- Salt per taste
- 1/4 teaspoon Kashmiri chilli powder
- 1 tablespoon of coriander powder
- 1 tablespoon of garam masala
- 1/4 teaspoon aamchur or raw mango powder
- 2 tablespoons of dried Kasuri Methi or dried Fenugreek leaves
- Freshly cut coriander or cilantro
Instructions
Steps for making Butternut Squash Bartha
- Cut a butter nut squash in half, peal it using a peeler carefully
- Cut the butternut squash into chunks, remove the seeds
- Add around quarter cup of water and pressure cook it for 3 whistles
- While the cooker is cooling cut 1 large onion finely, 1 tomato, 1 green chilli and grate some ginger
- Remove the squash and mash it with a masher
- In a kadai or pan add 2-3 tablespoons of oil
- After the oil is hot, add 1 teaspoon Jeera or cumin seeds
- Next add 1 inch grated ginger and stir
- Add 1 cut onion, I added another tablespoon of oil now and cook until it turns transparent
- Next add salt per taste and stir
- Next add 1 cut green chilli and 1 cut tomato and cook until it turns soft and reduces in size
- Add 1/4 teaspoon Kashmiri chilli powder and mix
- Add 1 tablespoon of coriander powder and mix
- Add 1 tablespoon of garam masala and mix again
- Now add the mashed butternut squash and mix with all the ingredients
- Add and mix 1/4 teaspoon aamchur or raw mango powder
- Cover with lid for 5 minutes
- Next garnish it with 2 tablespoons of dried Kasuri Methi and freshly cut coriander and stir well
- Cover with the lid for a further 5 minutes
- The dish is now ready to serve, it tastes extremely nice with Roti!
