Place the squash on the side on a cutting board.
Using a sharp knife, cut its stem end off, then halve
it (if necessary use a mallet to force the blade of
the knife into the squash). Scoop out the seeds and
fibers from each squash half, the scrape the flesh to
remove clinging fibers. Cut each half into 1 1/2 inch
wedges and peel the hard skin off. Cut the meat into
1 1/2 inch pieces and set aside.
Measure out the spices and place them right next to
the stove in separate piles. Heat the oil in a large
skillet over medium-high heat until very hot. Add the
fenugreek seeds and fry until they turn dark brown
(about 10 seconds) add the asafetida, coriander, and
pepper. Stir once and immediately add the squash.
Stir rapidly to distribute the spices (about 3 to 4
minutes). Sprinkle on salt to taste; stir. Lower the
heat and cook, covered, until the squash is cooked but
still holding its shape (about 15 minutes). Uncover
and sprinkle on the mango powder. Reduce the heat to
medium and turn-fry for 2 minutes. Add the jaggery
and cook until it melts and coats the vegetables (3-4
minutes). Serve warm, at room temperature, or cold.
Classic Indian Vegetarian and Grain Cooking, Julie
Sahni per Mimi Taylor.
