*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Indian                           Vegetarian
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Squash, butternut
    3       tb           Oil
      1/2   ts           Fenugreek seeds
      1/2   ts           Hing
    1       tb           Coriander, ground
      1/2   ts           Cayenne pepper
                         Salt, kosher -- to taste
    1       t            Mango powder
    3       tb           Jaggery, powdered
   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.
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