This is one of my favorite dishes in Autumn.
5 cups diced squash
2 tbsp oil
1 medium onion sliced
1/2 inch green chili and/or 1/4 bellpepper sliced thin
1 cup ripe tomato diced
1 tbsp. panchporan
1/4 tsp. asafetida
3 clove buds
1 tsp. ginger paste
Salt to taste
1 tbsp. Vegetable spice blend
2 sq. inch of jaggery
1 malabar cinnamon
1 tbsp. fenugreek leaves
2 tbsp. water
Heat 2 tbsp. oil in a large pot or dutch oven.
Add 1 tbsp. Panchporan and 1/4 tsp. Asafoetida/hing powder and clove buds. Allow the panchphoran seeds to splutter or turn light brown. Do not let them burn as fenugreek seeds turn bitter when burnt.
Add 1 tsp. of fresh ginger puree.
Add hot green chilli and a few match stick pieces of bell pepper and onion and fry for 10 seconds
Add 5 cups peeled, cubed squash, 1 cup of ripe fresh diced tomato, 1 tbsp. Vegetable Blend, 1 tbsp. Fenugreek Leaves and salt to taste.
Mix thoroughly and stir fry for a minute or two on high flame. Reduce heat add 2 inch cubed jaggery and 1/4 cup coconut milk (optional), 1/2 cup water and cook until the squash is butter soft. ............ eat better and tastier with Ajika
Serve with rice or any flat bread.