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The Indian word “achari” refers to flavouring a dish using pickling spices, and the mix includes mustard seeds, fennel, fenugreek, cumin, asafoetida and nigella, but they’re not used only in pickles. The blend also features in all manner of curries and stir-fries, such as this one.
Prep 10 min
Cook 30 min
Serves 4
Put the mustard seeds, fenugreek and fennel seeds in a mortar, crush coarsely, then set aside.
Put the oil in a large frying pan or kadhai on a medium heat. Add the crushed spices and the asafoetida, and fry, stirring, for a few seconds.
Add the ginger, fry for a minute, then stir in the squash, chilli and turmeric, and fry, stirring, for five minutes more.
Add 50ml water to the pot, season with salt to taste and bring to a boil. Cover, turn down the heat, and leave to cook for 20 minutes, stirring once halfway through.
Add the jaggery, crushing some of the pieces a little, then add the mango powder, stir well and serve warm with chapatis or naan.