Ingredients:
Squash – 2 cups, cubed (acorn or butternut)
Onions – 1/2 cup, finely chopped
Tomatoes – 1 1/2 cups, chopped
Turmeric Powder – 1/4t tsp
Sambar Powder – 2 tsp
Tamarind Paste – 1/4 tsp
Salt – 1 tsp
Tomato Puree – 1/2 cup
For Tempering:
Oil – 3 tblsp
Asafoetida Powder – 1/8 tsp
Curry Leaves – 4
Dried Red Chilli – 1
Fenugreek Seeds – 1/2 tsp
Black Mustard Seeds – 1 tsp
Urad Dal – 1 tsp
Method:
1. Peel the squash and remove and discard the seeds.
2. Cut the flesh into small cubes.
3. Put the oil in a pan over medium heat.
4. When the oil is hot add the remaining tempering ingredients.
5. Fry till the mustard seeds splutter and the dal turns golden for about 30 seconds.
6. Add the onions and tomatoes and cook for 2-3 minutes.
7. Add the squash and stir to coat.
8. Sprinkle in turmeric powder and mix well over medium heat.
9. Add sambar powder, tamarind paste and salt.
10. Stir in the tomato puree.
11. Mix till well blended.
12. Add 2 cups of warm water and mix well.
13. Cook covered over low heat, stirring often, till the squash is tender.
14. Serve with cooked rice.
