I of course used acorn squash (did I tell everyone about the large number of acorn squash I had in my vegetable patch this year? I have a feeling I might have done :-). Any squash or pumpkin can be used for this recipe though. The dominant flavor in this dish comes from Kachalonka or green chilies (the very spicy hot ones like Thai chilies). The aroma of green chilies impart a distinct flavor to this dish. Add to this the aroma and pungency of mustard oil, it is a match made in heaven. It is a simple recipe but tastes oh so good with plain rice or luchi @sarchakra
PREP TIME: 10 mins
COOK TIME: 15 mins
- Squash 1
- Potatoes 2
- Salt to taste
- Turmeric 1 tbsp
- Cumin seeds 1 tbsp
- Whole green chilies a handful
- Mustard oil 2 tbsp
- Onion 1, chopped
- Red chili powder 2 tsp
- Coriander powder 2 tsp
- Garam Masala 2 tsp
- Sugar 1 tbsp
- Flour 1 tbsp
- Peel the squash and cut into small cubes. Cut the potatoes in the same way.
- Heat oil. Add in cumin seeds and green chilies and let it splutter and turn aromatic. Be careful of the chilies.
- Put in chopped onions and sauté. Let it turn translucent.
- Add chopped squash and potatoes. Add in the dry spices- red chili powder, coriander powder, salt and turmeric. Cook for a few minutes till the spices have fried a bit.
- Add 1 cup of hot water. Cover and cook till done.
- Add flour, garam masala and sugar. Turn the heat on high and let the gravy dry up. Serve with rice or luchi.