This is one of my favorite dishes in Autumn.
Serves 4
Ingredients
4 cups diced squash
2 tbsp oil
1 medium onion sliced
1/2 inch green chili or 1/4 bellpepper sliced thin
1 large very ripe tomato diced
1 tbsp. panchporan
1/2 tsp. asafetida
1 tsp. ginger paste
Salt to taste
Cayenne powder to taste
2 sq. inch of jaggery
1 inch malabar cinnamon
pinch of fenugreek leaves
juice of one small lime
2 tbsp. water
Method
Heat oil in a pressure cooker or dutch oven.
Add panchporan and asafoetida/hing powder. Allow to splutter or turn light brown. Do not let them burn, fenugreek seeds turn vey bitter when burnt.
Add ginger and chilli, fry for 10 seconds
4. Add pumpkin, all the spices, salt. Mix thoroughly and stir fry for a minute or two on high flame.
5. Reduce heat add jaggery, water and cook until soft, stirring from time to time or cook in a pressure cooker.
Serve with rice or any flat bread.
