|1 Lb Squash||1 tbsp Urad Dal||1 tsp Mustard Seeds||Cooking Oil|
|4-6 Dry Red Chillies||Fresh Dhania Leaves||Til Oil|
|1 pinch Hing||Salt|
Cut the Squash/Red Pumpkin into 1-inch cubes.
In a skillet, take 2 tsp of oil and roast the Urad Dal and Red Chillies until medium dark.
Add a 2 inch piece of tamarind to it and hing.
Add the cut squash and saute for about 12-15 minutes until well cooked and tender.
Add the Dhania and salt and cook for an additional 2-3 minutes.
Transfer this to a food processor and puree the squash with the spices to form a coarse paste.
Splutter the mustard seeds and mix it with the paste.
Blend in a tsp of Til oil and serve with hot steamed Rice/Dosa/Roti…