Asafoetida, an ingredient in this recipe, (also known as Hing) is a crucial ingredient in Indian vegetarian cooking. Derived from a species of giant fennel, asafoetida has a unique smell and flavor, unpleasantly strong while raw but mellow and garlicky when cooked.

Mashed Curried Acorn Squash

Ingredients

• butter 2 cubes
• cumin seeds 1/2 tsp
• cloves 2
• fenugreek seeds 1/8 tsp
• asafoetida pwd 1/4 tsp
• Acorn squash 1/2 (boiled and mashed slightly)
• curry powder 1/2 tsp
• salt to taste
• red chilli powder  1/2 tsp or as per your taste
• turmeric 1/4 tsp
• sugar 1/2 tsp
• few squeezes of lemon — this is optional  if you like a sour taste.
• Cilantro 1 tsp chopped

Preparation

In a pan

heat butter,  add cumin seeds to the heated butter, when it begins to crackle

add

fenugreek , asafoetida, cloves( take them out after few minutes)

then add

salt, red chilli, curry powder, turmeric and sugar.

Cook for 40 secs then add Acorn squash.

Top it with either a few squeezes of lemon  or chopped cilantro leaves.  Serve with roti or tortilla.

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