- 1 teaspoon fenugreek seeds
- 1 tablespoon mustard, olive, or vegetable oil
- 1 tablespoon minced garlic
- 2 dried whole red chile peppers, chopped roughly
- 1 medium-sized acorn squash, skinned, seeded, and cut into ½-inch cubes
- 1 teaspoon turmeric
- Salt, to taste
- 1 1/2 teaspoon aamchur (dried mango powder) or 1 tablespoon lime or lemon juice
- 1/2 tablespoon brown sugar
- 1 tablespoon ground coriander
Heat the oil in a wok or heavy-bottomed pan over medium heat. Add a few fenugreek seeds to test; they should pop and sizzle when dropped in the hot oil. If not, continue heating the wok and test again. Add the remaining fenugreek seeds.
As they start to sizzle, add the garlic and chile pepper. When the garlic starts to brown, add the acorn squash and turmeric. (Be careful, turmeric stains.) Mix well and cover with a lid, stirring occasionally until half cooked, about 10-15 minutes. Then, uncover and season with salt, to taste.
Continue to cook, uncovered, until the squash is fork tender, about 5-10 minutes. (When nearly done, the squash will start to get mushy, so go easy while stirring or it will break. Not that there will be any change in taste, but it just won’t look as pretty.) Once cooked through add the aamchur (or lemon or lime juice), sugar, and coriander. Mix well, cook for 1 more minute, and then remove from heat.