Butternut squash curry

Directions

1. First, wash and finely dice the zucchini, removing the seeds. ≈ 8 min
2. In a bowl, combine the zucchini, a pinch of salt, and half of the turmeric powder, and let it rest for 15 to 20 minutes. ⏱ 20 min
3. After a while, pour off the excess water that has accumulated in the zucchini. ≈ 3 min
4. In a separate container, gently dry the mint leaves in a warm oven to extract their fragrance, then, once cooled, grind them into a coarse powder. ⏱ ≈ 20 min
5. Combine toasted mustard seeds, cumin powder, red chili powder, guava powder, and crushed wheat to create a dry spice blend. ⏱ ≈ 10 min
6. Mix the spices with the cucumber, and let it rest for a while so that the cucumber can absorb the flavors of the spices. ⏱ ≈ 20 min
7. Heat some sesame oil in a pan. ⏱ ≈ 7 min
8. Once the oil paint is warm, gently re-apply the curry powder to the leaves. ⏱ ≈ 8 min
9. Next, return to sautéing the chopped onion over medium heat until it is tender and has a pale golden color. ⏱ ≈ 7 min
10. Once the onions are prepared, add them to a pan with the spices and mix well. ⏱ ≈ 7 min
11. Cook over low heat, covered, and stir occasionally to prevent it from sticking to the bottom. ⏱ ≈ 40 min
12. When the zucchini becomes tender and slightly firm, add the shredded coconut and mix gently. ≈ 4 min
13. Continue cooking for another 2 minutes. ⏱ 2 min
14. Finally, sprinkle with chopped parsley and serve immediately. ≈ 2 min