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PrintSWEET AND SOUR SQUASH
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the oil in a non-stick saucepan. Add the asafoetida and cook for few seconds.
- Add the fenugreek seeds and cook until brown, then add the chillies and ginger and saute for about a minute.
- Stir in the ground coriander and turmeric along with little water and cook for about a minute.
- Add the squash and saute for two minutes. Pour in a cup of water, bring to a boil, then cover and cook until just tender.
- Add the jaggery or sugar, dried mango powder and ground fennel seeds.
- Cook until the sauce turns creamy and soft with the water and spices.
- Adjust the seasoning with the salt, then serve.
INGREDIENTS
- 550 grams butternut squash, skin on, cut into large chunks
- 2 tablespoon Cooking oil
- 1 tablespoon fresh root ginger, peeled, grated into a paste
- 2 teaspoon ground coriander
- Pinch of asafetida
- ½ teaspoon fenugreek seeds
- 2 dried red chillies, seeds shaken out
- ½ teaspoon turmeric
- 1 tablespoon jaggery or brown sugar
- 1 tablespoon dried mango powder
- 1 teaspoon ground fennel seeds
- Salt, to taste
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