Squash with Spices

                                                   (Cayote Squash-Pear Shaped)

4 cups of cayote squash diced/cut into cubes

3 tablespoons oil
4 whole dried broken red chillies
Pinch asafetida (hing)
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1 inch ginger chopped
1/2 teaspoon garlic powder
1/2 teaspoon turmeric powder
1/2 teaspoon cumin powder
1/2 teaspoon cilantro powder
1/2 teaspoon black pepper powder
1/2 teaspoon mango powder (amchur)
Pinch of nutmeg powder
Salt to taste

Preparation:

·         Rinse squash with water and keep aside.
·         In a small bowl, mix garlic powder, turmeric powder, cumin powder, cilantro powder, black pepper powder, mango powder, and nutmeg powder. Add 1/4 cup of water to mix these spices to make a paste.
Heat oil in a pan on a medium flame.
Once the oil is hot, add broken red whole chillies and let them turn dark brown.
Add asafetida and at the same time add mustard seeds. Let the mustard seeds crackle.
Add cumin seeds. Stir for few seconds.
Add ginger and saute for few minutes.
Add the spice paste/mixture into the seasoning.
Stir fry for a minute until the oil begins to separate from the spices.
Add salt to taste. Mix well.
Add squash into the mixture. Stir well.
Cover the pan with a lid and cook on medium heat for 2-3 minutes.
Add 1/4 cup of water if required or if squash becomes too dry. Cook for few minutes.
Turn off the flame and serve with roti/parantha or plain rice.