12 December 2012,03:40 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Heat the oil in a non-stick saucepan. Add the asafoetida and cook for few seconds.
  • Add the fenugreek seeds and cook until brown, then add the chillies and ginger and saute for about a minute.
  • Stir in the ground coriander and turmeric along with little water and cook for about a minute.
  • Add the squash and saute for two minutes. Pour in a cup of water, bring to a boil, then cover and cook until just tender.
  • Add the jaggery or sugar, dried mango powder and ground fennel seeds.
  • Cook until the sauce turns creamy and soft with the water and spices.
  • Adjust the seasoning with the salt, then serve.


  • 550 grams butternut squash, skin on, cut into large chunks  
  • 2 tablespoon Cooking oil
  • 1 tablespoon fresh root ginger, peeled, grated into a paste
  • 2 teaspoon ground coriander
  • Pinch of asafetida
  • ½ teaspoon fenugreek seeds
  • 2 dried red chillies, seeds shaken out
  • ½ teaspoon turmeric
  • 1 tablespoon jaggery or brown sugar
  • 1 tablespoon dried mango powder
  • 1 teaspoon ground fennel seeds
  • Salt, to taste

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