Butternut Squash Sabzi

Ingredients

• 4 1/2 cups Butternut squash, peeled, seeded, and chopped
• 1 tsp cumin seed
• 1 large Onion, sliced thin or chopped
• 2 tsp ginger, grated
• 4-5 cloves garlic, grated
• 3 tomatoes, diced
• 3 green chilies slit lengthwise
• 3/4 tsp turmeric
• 1 tsp red chili powder
• 1 tsp coriander powder
• salt and pepper, to taste
• 2 tbsp avocado oil
• 1/2 lemon, juiced (or if you have it, amchur, dry mango powder)
• 2 tbsp cilantro, chopped

Directions

1. Peel the squash (using a vegetable peeler), remove the seeds, and chop it into approx 1 inch pieces.
2. In a large pan, heat the oil and add the cumin seeds. Once you hear the seeds crackle, add the chopped onions. Cook them until they are translucent, about 4-5 minutes.
3. Now add the grated ginger and garlic, and cook for a minute, stir often.
4. Now add the green chilies and cook for a minute more, stir often.
5. Now add the chopped tomatoes to the pan and sauté until the tomatoes are soft and mushy.
6. Now add the turmeric, chili powder, coriander, lemon or amchur powder (if you have it), salt, and pepper. Sauté for 1 minute.
7. Add the chopped squash to the pan and mix well. Cook the butternut squash subzi over a low flame until it is tender (about 20 mins). Add a few tsp of water to prevent it from sticking and burning to the bottom of the pan.
8. Taste and adjust salt as desired.
9. Garnish with cilantro and enjoy!
10. Serve with a side of rice or quinoa, roti or naan.

Your notes: