Squash with pickling spices

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Squash with pickling spices

1.0

1 tsp black mustard seeds

½ tsp fenugreek seeds

1 tsp fennel seeds

1 pinch asafoetida

5cm piece fresh ginger, peeled and finely chopped

750g squash flesh, or pumpkin, cut into bite-sized pieces

1 tsp mild chilli powder

½ tsp ground turmeric

1 tbsp jaggery, or dark brown sugar

2 tsp dried mango powder

Salt, to taste

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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.

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