Kaddu (Sweet-And-Sour Butternut Squash)



  1. In a pan over medium heat, warm the oil.
  2. Once the oil begins to shimmer, add the fenugreek seeds and cook for a few seconds.
  3. Reduce the heat to medium-low and swirl in the turmeric.
  4. Add the onion and saute, 3 to 4 minutes.
  5. Add the chile powder, asafetida (if using), and ginger and cook for 1 minute, then add the butternut squash and salt.
  6. Cover and cook, 10 to 15 minutes.
  7. Stir in the lime juice, tomatoes, and brown sugar.
  8. Reduce the heat to low, cover, and cook, about 5 minutes more.
  9. Remove from the heat.
  10. Taste and adjust the lime juice and salt if needed.
  11. Garnish with the cilantro before serving.