I have combined northern and southern Indian seasonings to make this dish a great favorite in our household. Indians often add jaggery, a raw brown sugar, to pumpkin dishes, which, when combined with hot spices, makes the dish most addictive. I have used dark brown sugar instead.
India does not really have butternut squash, but it is so similar to orange pumpkin that it makes a perfect substitute. These days, they can be found everywhere, all peeled, cut, and ready to cook, making our lives much easier. Whether you use orange pumpkin or butternut squash, the net weight after peeling and removing the seeds should be about 1 lb.
Serve in a meal that also has a spinach dish, a dal, a yogurt relish, or a salad of some sort. Eat with Indian breads or rice.
SERVES 4
• 2 tablespoons olive or peanut oil
• ¼ teaspoon urad dal
• ¼ teaspoon whole brown mustard seeds
• 1–2 dried hot red chilies
• 1 small onion (about 3 oz.), peeled and chopped
• 1 lb. orange pumpkin or butternut squash (see note below), cut into ½ inch dice
• ¾–1 teaspoon salt
• 1 tablespoon dark brown sugar
• 1 teaspoon ground cumin
• Freshly ground black pepper
1. Put the oil into a medium nonstick frying pan and set over medium heat. When hot, add the urad dal. As soon as it starts to change color, add the mustard seeds and the red chilies. When the mustard seeds start to pop and the chilies darken in a matter of seconds, add the onions. Stir and fry for 2 minutes. Add the pumpkin or squash, then stir and fry for about 4 minutes, or until the pumpkin and the onions start to brown.
2. Add ¾ cup of water, the salt, brown sugar, cumin, and black pepper. Mix well, and bring to a boil. Cover, lower the heat, and simmer gently for about 10 minutes, or until the pumpkin is soft enough to pierce easily with a knife. Taste for seasoning and make adjustments if needed.
3. When you are getting ready to serve, boil away any water that remains, stirring as you do so
