Preparation time: 30 mins.
Cooking time: 25 mins.
1 pound pumpkin or butternut squash
1 ¼ teaspoons salt
½ teaspoon turmeric powder
½ teaspoon cumin seeds
½ teaspoon red chili powder
2 ½ tablespoons coriander powder
2 ½ tablespoons dry mango powder (amchur)
¾ teaspoon mustard seeds
1 tablespoon green chilies, chopped
1 tablespoon ginger, chopped
2 tablespoons sugar
3 tablespoons oil
¾ cup water
2 tablespoons coriander, chopped
Remove skin and seeds from pumpkin or squash and cut into 1 inch by 1 inch by ½ inch pieces.
Heat oil in pan over medium high heat. Add cumin seeds, mustard seeds and turmeric powder. When cumin seeds start to pop, add pumpkin or squash, salt, green chili, and ginger. Add water. Stir and reduce heat to medium low. Cover and cook for 15 to 20 minutes or until it gets soft, stirring occasionally. Add remaining ingredients except coriander. Stir. Turn heat off. Garnish with chopped coriander.