Butternut squash - 2 cups (cut into cubes)

Tomatoes - 1 cups (cubed)

Jeera - 2 tsps

Kalonji (onion seeds) - 2 tsps

Dhania powder - 2 tbsps

Turmeric powder - 1 tsp

Green chillies - 5-6 slit

Ginger - 1 big piece - julienned

Asafoetida - 1 tsp

Coriander leaves - 2 tbsps chopped

Salt to taste

 

Microwave the butternut squash till soft and pulpy. Heat 3 tbsps of oil in a pan.  When hot, add the kalonji, asafoetida and jeera.  Add the tomatoes followed by salt, turmeric and dhania powders.  Stir in the green chillies and ginger.  Saute the mixture for a few minutes till the tomatoes leave the side of the pan.  Add the cooked butternut squash and mix well.  Garnish with coriander leaves.

 

 

Butternut squash - 1 cup (cut into cubes)

Grated Coconut - 1 tablespoon

Grated ginger - 1 teaspoon

1 cup yogurt

 

For seasoning -

 

1 Tablespoon - olive oil

A pinch of Asfoetida

Mustard seeds - 1/2 teaspoon

Urad dal - 1/2 teaspoon