Join Date: Jun 2007
Location: Twin Cities, MN
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(Deadly cuz I sliced my finger open peeling the squash - so be careful!)
1 squash (butternut or acorn)
2 tablespoons oil
1/2 teaspoon fenugreek seeds (I only had powdered, which worked fine)
1/2 teaspoon hing (asafetida, I actually found this at Cub Foods in the international section)
1 tablespoon ground coriander
1/2 teaspoon cayenne pepper
salt to taste
1 teaspoon mango powder (amchur) (or juice of 1/2 lime)
3 tablespoon raw sugar
Place the squash on the side on a cutting board. Using a sharp knife, cut its stem end off, then halve it (if necessary use a mallet to force the blade of the knife into the squash). Scoop out the seeds and fibers from each squash half, the scrape the flesh to remove clinging fibers. Cut each half into 1 1/2 inch wedges and peel the hard skin off (be careful!). Cut the squash into 1 1/2 inch pieces and set aside.
Measure out the spices and place them right next to the stove in separate piles. Heat the oil in a large skillet over medium-high heat until very hot. Add the fenugreek seeds and toss (about 10 seconds), add the hing (asafetida), coriander, and cayenne pepper. Stir once and immediately add the squash. Stir rapidly to distribute the spices (about 3 to 4 minutes). Sprinkle on salt to taste; stir. Lower the heat and cook, covered, until the squash is cooked but still holding its shape (about 15 minutes). Uncover and sprinkle on the mango powder (or lime juice). Reduce the heat to medium and stir-fry for 2 minutes. Add the raw sugar and cook until it melts and coats the vegetables (3-4 minutes). Serve warm, at room temperature, or cold.