Author Notes: This recipe is from Northern India. It is usually eaten with ‘Puri” a whole wheat deep fried bread. But can be eaten with whole wheat tortillas. As winter arrives, we have pumpkins coming to the market, and it coincides with our Festival of Lights – Diwali.It is customary to make this dish on that day, as part of the feast.Enjoy. —Poonam Shrivastava
Serves: 6 people
Ingredients
-
2
pounds Butternut squash
-
2
tablespoons canola oil
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2
Green chillies, sliced in half
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1
teaspoon cumin seeds, mustard seeds, and fennel seeds,mixed in equal quantity
-
1/4
teaspoon Chile powder
-
1/4
teaspoon Turmeric powder
-
1/2
teaspoon Coriander seed powder
-
salt
to taste
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1
tablespoon sugar
-
1
tablespoon lemon juice
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1/4
cup Chopped cilantro leaves
Directions
- Wash, peel, and chop into 1″ cubes the butternut squash.
- Heat the oil in a pan over medium heat. When the oil is smoking, add the sliced chilies, and the 1 teaspoon of mixed seeds. Stir quickly for 20 seconds, as they pop.
- Add the cubed squash. Stir, and add the spices, and salt to taste. Add 1/2 cup water, reduce the heat to low. Cover the pan, and let it cook. Check after 10 minutes, and if all the water has dried up, add 1/2 cup more, cover and let it cook.
- When the squash is cooked, smash them with the back of a spoon, and stir in the sugar and lemon juice. Taste, and add more salt if needed.
- Take it out into a serving dish. Garnish with chopped cilantro leaves, and enjoy!
