Butternut Squash Bhaaji

Ingredients:

1 small butternut squash.
3-4 tsp peanut oil
1/4 tsp black mustard seeds
1/4 tsp turmeric powder
1/8 tsp hing powder
1 tsp chili powder
1 tsp methi seeds
1/2 tsp black masala (optional)
2-3 green chilies cut into 1/2" pieces (optional)
salt to taste
1-2 tsp gud (Indian brown sugar) - this recipe might need more gud if squash is not sweet
If you cannot find gud, use brown sugar
handful fresh coriander leaves (cilantro leaves) chopped finely
2-3 tsp fresh grated coconut

Recipe:

Peel butternut squash, and remove seeds.
Cut squash into 1"x 1" pieces.
Cook squash in microwave for 3-4 minutes or in pressure cooker.
Prepare oil tempering with mustard seeds, and methi seeds. Let methi seeds get lightly brown and
then add hing powder, turmeric.
Add green chilies.
Add cooked squash.
Add gud, salt, chili powder and 1/4 cup water.
Add 1/2 tsp black masala (optional)
Cook for 5 minutes until water evaporates.
Add chopped cilantro, fresh coconut and mix well.
Serve with chapaties or thick rotis (bhakari) or pita bread.

Notes:

1) I use the same recipe for red pumpkin also.
2) Glossary of Vegetables - Indian Names
http://www.syvum.com/recipes/indian/glossv1.html