Ingredients

• 1 ripe Squash (approximately 500 gm.), peeled and chopped into 2 inch pieces

• 1 tsp. fresh ginger, peeled and chopped finely

• 1 green chilli, sliced finely

• 2 tbsp. cooking oil

• 1 tsp. fenugreek seeds

• 7-8 curry leaves (meetha neem)

• A pinch of asafoetida or hing powder

• 1/2 tsp. turmeric powder

• 1 tsp coriander powder

• 1/4 tsp. chilli powder

• Salt to taste (approximately 1 tsp.)

• 1/2 tsp. Garam Masala

• Juice of 1/4 lemon

Instructions

1. Heat oil in a wok or deep frying pan.

2. Add fenugreek seeds and asafoetida/hing powder. Allow to splutter or turn light brown. Do not let them burn, fenugreek seeds turn very bitter when burnt.

3. Add curry leaves, ginger and chillies, fry for 10-15 seconds.

4. Add Squash pieces, all the spices and salt. Mix thoroughly and stir fry for a minute or so on a high flame.

5. Reduce heat to low and cook covered until soft, stirring from time to time. This takes approximately 20 minutes.

6. Add and mix garam masala and lemon juice.

7. Serve hot with fresh Poori or Plain Parathas.

Notes

• You can make this dish with many different types of squashes.