Butternut Squash (Kanshi Phal)

3 Cups - Butternut Squash, Peeled, Seeded & Cubed
2 Cups - Acorn Squash, Peeled, Seeded & Cubed, 2 cup
1 Cup -Red Ripe Tomatoes, 1 cup, chopped or sliced
1 Tbsp - Olive Oil, 1 tbsp (remove)
1/2 Cup - Water
1 Tsp - Mustard Seeds, Yellow
1 Tsp - Cumin Seeds
1/4 Tsp - Fenugreek Seeds
1/4 Tsp - Turmeric Powder
1/4 Cup - Fresh Cilantro/Corriander, Chopped
1/2 Tsp - Salt
1/8 Tsp - Cayenne Pepper

In a medium to large saute pan, heat the oil on medium high heat. When the oil is hot add the mustard seeds, cover with a lid and remove from heat, you will hear the seeds pop. Once the seeds stop popping, uncover and add the fenugreek seeds, and the cumin seed. Lower the heat to medium, return the pan on the heat. Add the chopped butternut & acorn squashes. Saute till they start to crisp lightly on the sides. Add the turmeric powder. Cook through for a few minutes. Add the water and tomatoes and simmer on medium low heat till the squashes become soft. Mash coarsely, add salt and cayenne pepper. Mix well. Garnish with chopped Cilantro and serve.

Serving Size: Makes 8 - 1/2 Cup Servings

Number of Servings: 8

Recipe submitted by SparkPeople user IDETERMINED.