butternut squash palya recipe | Butternut squash stir fry recipe

butternut squash palya recipe | Butternut squash stir fry recipe | Vegan and gluten free side dish | palya recipes @Swayam Paaka No onion No garlic recipe
Easy to make butternut squash palya goes well as a side dish for rasam rice, or with rotti, chapathi as well.
Try this tasty vegan and gluten free butternut squash soup as well.
Butternut squash is a type of winter squash orange skin and a bright orange interior.
The taste of butternut squash is fairly mild, and a little bit nutty
butternut squash is packed with, vitamin A, vitamin C, magnesium, fiber….

Ingredients for making butternut squash palya recipe:

• Butternut squash
• Or around 3 cups of cut squash
• 1 or 2 spoons of water
• ¼ cup fresh grated coconut
• Pinch of turmeric powder
• Generous amount of Finely chopped coriander leaves

For seasoning:

• 3 tsp cooking oil
• 1/2 tsp mustard seeds
• 1 tsp kadle bele / chana dal
• 1.5 tsp urad dal/uddina bele.
• 2 to 4 finely chopped green chilies
• 1/2 tsp salt or salt to taste

Method:

1. Wash, peel the skin, scoop the seeds out and cut as shown here
2. OR You can use mandolin slicer as well to cut the squash

For making playa:

1. Heat the oil in a thick bottom pan on medium heat
2. Once the oil is hot add mustard seeds, after it sputters add
3. Dals .Fry it until the dals turn golden brown
4. 1 tsp kadle bele / chana dal and 1.5 tsp urad dal/uddina bele.Fry it until the dals turn golden brown
5. Add chopped green chilies, fry it for few seconds, then add curry leaves, chopped squash, turmeric powder and salt.
6. mix it well, sprinkle 1 or 2 spoons of water, mix it, cover it and let it cook
7. After 3 to 4 minutes, check the palya.
8. Check whether the squash is cooked, if not cover it and cook. sprinkle more water if needed.
9. Once the squash is well cooked, add chopped coriander leaves and coconut, mix it well and turn off the heat
10. Palya is ready to serve.