Acorn Squash with Fenugreek Seeds and Garlic

Heat oil in a wok or thick-bottomed pan. Add fenugreek seeds. As they start to sizzle, add garlic and whole chili (broken into pieces).

When garlic starts to brown, add acorn squash. Add turmeric. Mix it all together and cover with a lid, stirring occasionally until it is half-cooked.

Once squash is half-cooked, uncover and add salt. Now cook it without the lid until squash is cooked through.

At a certain point, squash starts to get mushy, so go easy while stirring or it will break. Not that there will be any change in taste, but it just won’t look as pretty. So just try not to mash everything up while stirring.

Once it’s cooked through, add aamchur (or lemon/lime juice), sugar and coriander powder. Mix everything well. Cook for another minute and then turn the heat off.

My mom serves it with hot rotis and lentil soup. You can even use it as a spread on your bread or serve it with rice.