Butternut Squash Subji

The sweetness from the squash combined with aromatic flavors of Cumin and fennel enhanced with the mango ginger, making it completely irresistible.

This delectable subji is a must-try!!

You will need

6 servings

1 small butternut squash, peeled and diced into cubes (about 5 cups) 1 tablespoons Ghee 1/2 teaspoon cumin seeds 1/2 teaspoon fennel seeds 1/2 teaspoon fenugreek seeds ½ teaspoon turmeric powder 1 teaspoon coriander powder 1/4 teaspoon red chili powder, to taste 3 teaspoons fresh ginger grated 2 teaspoons fresh  mango ginger grated

A pinch of Hing

1-½ teaspoons dried mango powder salt, to taste

Method

In a small pot, heat the Ghee. Once the Ghee is hot, add the cumin seeds, fenugreek seeds, fennel seeds, and hing.

Now add the gingers. Mango ginger looks very similar to turmeric root, but tastes and

smells similar to raw mango

Now add the cubed squash, red chili powder, coriander powder, turmeric, and salt.

Cover the pan and cook for 5-10 mins stirring occasionally. Check if the squash has softened and the color has turned darker.  Add Amchur powder and mix well. Garnish with coriander leaves. 

Offer to the Lord with L-O-V-E and hot puris :)