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Kaddu (Sweet-And-Sour Butternut Squash)

Ingredients

• 2 tablespoons olive oil
• 1 teaspoon fenugreek seeds
• 1/2 teaspoon ground turmeric
• 1 small yellow onion, finely diced
• 1/2 teaspoon red chile powder
• 1/4 teaspoon asafetida (optional)
• 2 tablespoons minced ginger
• 1 large butternut squash, peeled, seeded, and cut into 1/2-inch cubes
• 1 teaspoon kosher salt
• 2 tablespoons lime juice
• 4 medium Roma tomatoes, diced into 1/2-inch pieces
• 2 tablespoons light brown sugar
• 2 tablespoons chopped cilantro, for garnish

Directions

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.

Attribution