This is my mother in law’s recipe (aka my maamiyaar in Tamil). She made it when we were down in Tampa last week and we loved it so we got the recipe and made it again today.

Ingredients

• 1-2 cups of butternut squash (i used pre-cut)
• 1 carrot
• 2 cloves of garlic
• 1 t ginger paste
• 1 sweet potato
• 1 onion
• 1 box of vegetable stock
• 1 box of strained tomatoes
• 1 t cumin
• 3 peppercorns
• 1 dried red chilli
• 1 bay leaf
• 1 stalk of curry leaves

1. Chop the onion and sautee it in oil in the bottom of a stock pot or large pot until golden
2. Chop the butternut squash into small pieces (1/2 inch) if you’re not using pre-cut
3. Chop the sweet potato and carrot into the same size pieces
4. Add the cumin, black pepper, garlic, ginger, curry leaves, bay leaf, and chili to the pot. Add in 3/4 of the stock and 3/4 of the tomato
5. Bring to a boil and then reduce to a simmer.
6. Cover and simmer for an hour or two (the longer the better). You can add more stock and strained tomato as it reduces down
7. salt and pepper to taste