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     Title: Kaddu (Sweet & Sour Butternut Squash)
Categories: Squash, Herbs, Vegetables, Citrus, Chilies
     Yield: 4 servings

     2 tb Olive oil
     1 ts Fenugreek seeds
   1/2 ts Ground turmeric
     1 sm Yellow onion; fine dice
     2 tb Fresh ginger; minced
   1/2 ts Cayenne powder
   1/4 ts Asafetida (optional)
     1 md Butternut squash; peeled,
          - seeded, in 1/2" cubes
     1 ts Kosher salt; more as needed
     4 md Roma tomatoes; in 1/2"
          - cubes
     2 tb Fresh lime juice; more as
          - needed
     2 tb Light brown sugar
     2 tb Fresh cilantro; chopped,
          - garnish

 In a large (12") deep saute pan over medium heat, warm
 the oil. Once the oil begins to shimmer, add the
 fenugreek seeds and cook until they start to sputter,
 which should be within seconds. Reduce the heat to
 medium-low and swirl in the turmeric. Add the onion and
 saute until it just starts to soften, 3 to 4 minutes.
 Add the ginger, chile powder and asafetida (if using),
 and cook for 1 minute. Add the butternut squash and
 salt, cover and cook until the squash is tender, 10 to
      15    minutes.

 Stir in the tomatoes, lime juice and brown sugar. Reduce
 the heat to low, cover and cook until the tomatoes are
 soft but still retain their shape, about 5 minutes.
 Remove from the heat. Taste and adjust the lime juice
 and salt according to taste. Garnish with the cilantro
 and serve warm.

 Recipe from: Priya Krishna and Ritu Krishna

 Adapted by: Priya Krishna

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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