GLUTEN FREE

SERVES: 3-4

COOKING TIME: 8-10 Minutes

INGREDIENTS:

1 teaspoon oil
1 small squash/pumpkin (about 500 grams) cut into 2 inch pieces with skin
1 pinch hing (Asafoetida powder)
2 teaspoons jeera (Cumin)
2 teaspoons methi seeds (Fenugreek)
1 teaspoon sugar
1.5 teaspoons salt
1 teaspoons red chilli powder
¼ teaspoon garam masala

STEP 1. Put hing (Asafoetida powder), methi seeds (Fenugreek seeds) and jeera (Cumin seeds) into heated oil, sauté for 20-30 seconds.

STEP 2. Throw in the cut pieces of squash/pumpkin, sugar, salt, red chilli powder and ¾ cup of water.

STEP 3. Cover the pan and let everything cook until squash turns soft and turns a little dark in colour.

STEP 4. Add garam masala and serve with coriander leaves garnish

HANDY TIP:
Asafoetida has a very unique flavour, the recipe will still come out fine, even if you decide not to use it.

You do not have to take the skin off for most sitaphal/petha (in India)(squash/pumpkin in North America) for this recipe, however if you have already used a particular kind of pumpkin that is known for coarse skin, you may remove the skin.