Pumpkin (or Squash) Poriyal

Whether you're looking for a unique Thanksgiving side or just a seasonal dry curry to go with dal, this South Indian stir-fry is just the thing! The sweetness of pumpkin meets some spicy sambar powder, resulting in the perfect balance of flavors.

• 1 tbsp neutral oil, such as avocado or grapeseed

• 1 tsp black mustard seeds

• 1/2 tsp urad dal

• 1/4 tsp asafoetida (hing)

• 10-12 fresh curry leaves

• 1 small Delicata Squash or Pie Pumpkin (420g)

• 1/4 tsp turmeric

• 1 tsp salt

• 1 tsp sambar powder

• 1-2 dry red Indian chilis

• 2 tbsp grated fresh or frozen coconut (sub unsweetened dry coconut)
  
  - Using a sharp knife, slice the squash in half, scoop out seeds and dice. (If using Delicata Squash, the skin is edible so need to peel!)
  - In a skillet on medium high, heat oil and add mustard seeds. When they pop, lower heat to medium and add urad dal, asafoetida, curry leaves and chilis.
  - When urad dal is golden brown, add squash, turmeric, salt and sambar powder. Mix well, cover and cook for 8-10min, stirring occasionally, until squash is fork-tender and edges are browned. You can deglaze with a tablespoon of water if needed as it cools.
  - Add more salt per taste
  - Garnish with coconut and serve

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