1 tablespoons mango powder (amchoor) 4 tablespoons sugar (cheeni)
2 tablespoons chopped cilantro (hara dhania)
4 cups of sliced squash (kadoo)
3 tablespoon oil
1/8 teaspoon asafetida (hing)
1 teaspoon cumin seed (jeera)
1/2 teaspoon fenugreek seeds (dana mathi)
1 tablespoon coriander powder (dhania)
1 tablespoon coarsely ground funnel seed (saunf)
1/2 teaspoon turmeric (haldi)
1 teaspoon chili powder (pisi mirch) adjust to taste
1/2 teaspoon paprika (dagi mirch) provides a nice color
1 teaspoon salt adjust to taste
4 whole red chili (sabut lal mirch)
1 tablespoon shredded ginger (adrak)
1 tablespoon lemon juice (nimbu ka
Peel and cut the squash into cubes.
Save about ¼ of the squash peel and chop them.
In a small bowl, mix the shredded ginger, coriander powder, funnel, red chili powder, paprika, turmeric, and ¼ cup of water to make a paste.
Heat the oil in a pan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
Add cumin seeds and asafetida after seeds crack add fenugreek seeds and red chilies and stir for a few seconds.
Add the spice paste and stir-fry for a minute until spices start leaving the oil.
Add the squash, squash peels, salt, and ¼ cup of water. Mix well.
Cover the pan and let it cook on medium heat until the vegetables are tender. Squash will be semi mushy.
Make sure to stir gently every 3 to 4 minutes. CHECK if more water needed.
Lastly, add the mango powder, sugar and chopped cilantro. Mix everything and cover for a minute. Adjust the salt to your taste.