This is a north Indian dish, spicy, sweet and sour taste all in one. You can use butternut or acorn squash (but not speghetti squash).
The spices make for a very aromatic dish and the paprika adds extra color.
Typically this dish is served with puri and kachori (puri stuffed with urad dal).
Here are the ingredients:
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 ras)
If you are looking for a great Indian vegetarian cookbook, this one comes highly recommended.
Amazon Auto Links: the template could not be found. Try reselecting the template in the unit option page.