YIELDS
4 Servings
PREP TIME
COOK TIME
TOTAL TIME
- 2–3 tbsp Oil
- 1–2, sliced lengthwise Thai Green Chilies (optional)
- 1 tsp Black Mustard Seeds
- Scant 1/4 tsp Cumin
- 4–5 cloves Garlic
- 1, thinly sliced Medium Red Onion
- 1 scant tsp Turmeric
- 1/4 scant tsp Red Chili Powder
- 1/4 Medium kabocha squash
- 1 and 1/4 tsp Coriander powder
- To taste (I used about 1 and 1/4 tsp) Salt
- To taste Lemon juice
- Small handful Chopped cilantro
Directions
1. Cut squash in half, then remove the seeds. Wash your squash well and cut it into lengthwise pieces, to make it easier to peel. Peel and slice into bite-size pieces.
2. Prep the remaining ingredients: thinly slice the onion lengthwise, dice the garlic, and slice the green chilies in half.
3. In a pan (preferably a wok), heat your oil on medium high heat. After about a minute and a half, add the chilies.
4. Once the chilies start wrinkling and changing color, add the mustard and cumin seeds. Allow the spices to infuse the oil for 30 seconds–1 minute.
5. Now add the diced garlic and stir. Once the garlic becomes a golden color, add the onion and stir infrequently, allowing the onion to cook until it becomes caramelized.
6. Add the turmeric and red chili powder. Stir and allow the spices to infuse the oil (about 30 seconds).
7. Next, add the squash, as well as the salt. Stir well, ensuring the squash is covered in spices.
8. Turn your heat to medium low and allow the squash to cook, stirring very infrequently. Stirring will smash the squash and turn it into mush.
9. Once the squash is softened all the way through, add the coriander powder and lemon juice. Cook for 3-5 more minutes (depending on the softness of the squash).
10. Turn off heat, garnish with cilantro and eat with fresh rotis.
Also by Jessi: Indian Sautéed Banana Peppers
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Photo: Jessi Ferguson
