Curried Opo Squash Recipe

Name: Curried Opo Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4.5 cups opo squash, peeled and diced into 1-inch cubes; 0.5 cups Chana Dal, soaked in water for 30 minutes; 0.5 roma tomato, diced; 0.25 teaspoons black mustard seeds; 0.25 teaspoons asafetida (hing); 3 teaspoons ground cumin powder; 2 tablespoons jaggery (or dark brown sugar); 0.24 teaspoons salt; chili powder (amt. depends on your preference); 4 teaspoons cooking oil (such as grapeseed oil); 0.25 cups water; freshly chopped cilantro (for garnish)

Servings: persons

4.5 cups opo squash, peeled and diced into 1-inch cubes
0.5 cups Chana Dal, soaked in water for 30 minutes
0.5 roma tomato, diced
0.25 teaspoons black mustard seeds
0.25 teaspoons asafetida (hing)
3 teaspoons ground cumin powder
2 tablespoons jaggery (or dark brown sugar)
0.24 teaspoons salt
chili powder (amt. depends on your preference)
4 teaspoons cooking oil (such as grapeseed oil)
0.25 cups water
freshly chopped cilantro (for garnish)

1
Drain the water out of the Chana Dal and set aside, discarding the water.
2
In a medium sized pressure cooker, heat the vegetable oil on medium heat.
3
Add the black mustard seeds and asafetida and fry for a few seconds until fragrant.
4
Immediately add the diced opo squash, Chana Dal, turmeric, ground cumin-coriander powder, jaggery (or dark brown sugar), salt, chili powder (if using), chopped tomatoes, and water. Combine thoroughly.
5
Lock the lid in place for the pressure cooker and turn the heat to medium-high. Once the steam begins to hiss out of the whistle, lower the heat to medium until you hear 2 to 3 more whistles (note that depending on your pressure cooker this may vary slightly). If your pressure cooker does not whistle, then when the steam begins to hiss out of the cooker, reduce the heat to low-medium just enough to maintain a very weak whistle. Cook for an additional 2-3 minutes.
6
Remove the pressure cooker from the heat and let it sit for about 15 minutes (the curry will continue to cook inside the pressure cooker). Carefully release the steam and open the lid of the pressure cooker.
7
Place the pressure cooker (lid open) on medium heat once again and carefully mix the curry.
8
Add salt to taste (if you need more sweetness, add more jaggery) and burn off any extra liquid if necessary (note that the curry should be pretty thick and not runny).
9
Turn off the heat, add freshly chopped cilantro, and serve hot with a side of your favorite tortilla (Naan, Roti, etc.) or rice!

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4.5 cups opo squash, peeled and diced into 1-inch cubes, 0.5 cups Chana Dal, soaked in water for 30 minutes, 0.5 roma tomato, diced, 0.25 teaspoons black mustard seeds, and more.

Yes, Curried Opo Squash falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Curried Opo Squash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions