Udupi Squash Curry

Serves 2

325 grams delicata squash (or other type)

2 tsp coconut oil

1/2 tsp black mustard seeds

1 dried red chili

1/4 tsp ground tumeric

3/4 tsp garam masala

1/2 cup water

salt to tast

• Prepare ingredients: lightly peel squash (don't need to peel delicata but do need to peel all other types), cut unti quarters and scrape out seeds with a spoon. Cut squash pieces into 1/2" dice or into slices 1/2" thick. Break dried chilies into larger pieces and set aside.

• Heat oil in medium-sized nonstick saute pan over medium-high heat. Add black mustard seeds and, when they start to sputter, add dried chilies.

• Stir in squash, tumeric, garam masala and a pinch of salt. Add water and bring to a simmer. Cover and cook for about 15 minutes or until squash is fork tender.

• Remove lid and cook until liquid has evaporated. Season with salt to taste.

Serve with rice pilaf and tamarind glazed paneer.