1 small butternut squash
1 small bunch mustard greens, well washed (spinach would also be good)
2-3 jalapenos, chopped coarsely.
3 Tbs dessicated coconut flakes
1 tsp tamarind concentrate, dissolved in a 1 1/2 cups of water
1 tsp mustard seeds
1 Tbs jaggery or sugar
1/4 tsp turmeric
1/2 tsp fenugreek seeds
1/2-1 tsp red chili flakes
10 small curry leaves
salt to taste
*cut squash into inch square and 1/4 inch thick pieces. place in a large saucepan with the tamarind liquid, turmeric, sugar, and a pinch of salt. cook on low/med heat until squash starts to become tender. tear the greens with your hands and add them to the squash at this point, stirring them in well.
*place the jalapenos, coconut, and 1/2 tsp of the mustard seeds in a small food processor with a bit of water or grind with a mortar and pestle to make a paste, and stir this mixture into the cooked squash and greens.
*in a small pan, heat a Tbs or two of oil over med heat and add the remaining 1/2 tsp of mustard seeds. when they start to sputter and pop, add the fenugreek, red chili flakes, and curry leaves. fry this mixture, stirring constantly, for a minute or so, then pour onto the vegetables and stir well.
*season to taste with salt and serve over basmati rice.