Serves 2-4
Ingredients (Buy locally grown organic ingredients, if possible)
2 teaspoon ghee (make organic ghee at home)
1 pinch asafoetida powder (hing)
1/4 teaspoon whole cumin seeds (jeera)
1 teaspoon crushed ginger
1 medium sized butternut squash (petha)
1/2 teaspoon turmeric powder
1/4 teaspoon coriander, freshly ground (optional)
4 Tablespoons water, more as needed
Red chili powder to taste
Rock salt (saindhav salt) to taste
Rock sugar (mishri) or raw sugar to taste (optional)
Cilantro for garnish, chopped
Directions
1. Wash and chop off the top and bottom of butternut squash. Cut it into small pieces.
2. Heat ghee in a cast-iron Dutch oven on medium heat. Add asafoetida powder, cumin, and crushed ginger. Sauté gently, not allowing them to burn.
3. Add butternut squash pieces, turmeric powder, coriander powder, and mix well. Let it cook without lid on low-medium heat for 20-25 minutes. Stir occasionally and continue cooking until the vegetables are tender.
4. Add red chili powder, salt and sugar to it. If it looks dry, add 1-2 tablespoons of water again and mix well and cook for another 2-4 minutes on medium heat. Turn off the heat when done. Garnish with freshly chopped cilantro before serving. Serve hot.
Tip
While selecting butternut squash, make sure its skin is firm and free of bruises. It should be very firm but if you feel a soft spot, you’ll want to toss it out.
Recipe shared by Preeti Gupta
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