450 grams butter nut cut into 1 centimetre dice
½ teaspoon urad dal
½ teaspoon whole brown mustard seeds
1 -2 dried hot red chillies
1 onion peeled and chopped
1 tablespoon dark brown sugar
1 teaspoon ground cumin
Freshly ground black pepper
Salt to taste
METHOD
Put the oil into a medium, non-stick frying pan and set over a medium heat. When hot, add the urad dal. As soon as it starts to change colour, add the mustard seeds and the red chillies. When the mustard seeds pop and the chillies darken, a matter of seconds, add the onion. Stir and fry for 2 minutes. Add the butternut, then stir and fry for about 4 minutes.
Add half a cup of water, salt, brown sugar, cumin and black pepper. Mix well and bring to a boil. Cover, lower the heat and simmer gently for about 10 minutes or until the butternut is soft enough. Taste and adjust seasoning as needed. This dish is quite dry so you must boil away any water that may remain, stirring as you do. Serves 4 as a side dish.