Butternut Squash Masala

I love Butternut.  The way this is made is so awesome.  It’s got some spiciness and some sweetness, which balances each other out.  And it’s yellow, which makes it feel like a kids food.  😀

2 tablespoons ghee or butter
4 oz onion, sliced thickly
1/2 teaspoon methi seeds
1 teaspoon jeeru seeds
4 peppercorns, crushed
3 curry leaves
1 green chili
1/4 teaspoon red pepper flakes
1 teaspoon ginger / garlic paste
1/2 teaspoon turmeric
1/2 teaspoon paprika
1 tablespoon sugar
1 teaspoon salt
1/4 cup water
1 butternut squash, cubed

In a small bowl, place the red pepper flakes, ginger / garlic paste, turmeric, paprika, sugar, and salt.  Set aside.

In a frying pan, heat the ghee with the methi, jeeru, peppercorn, and curry leaves until it starts to sizzle.  Add the onion and green chili, lower the heat, and saute until translucent and limp.  Once the onions are done, add the spice mixture from the small bowl.  Mix into the onions and then add the butternut and water.

Cook over low heat, covered, for about 1/2 hour to one hour until done, when butternut is poked with a skewer and it is tender.  When butternut is done, increase the heat and burn off the excess water.

Serve with kichree.

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