Squash with pickle

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Ingredients:



Ingredients:

1. 1 butternut squash or an acorn squash.
2. Potatoes equivalent to about 3/4 of the squash in volume.
3. 1 tsp Panch-phoron (an equal combination of mustard seeds, kalonji,
cumin seeds, fenugreek and methi seeds).
4. 1 heaping tsp Turmeric 
5. 1 and 1/2 heaping tsp Chaat Masala (available as a powder in Indian
groceries).
6. Cooking oil.
7. Salt and sugar to taste.
8. 10 green chilies.
9. Sweet or Hot Mango Pickle (available bottled in Indian groceries).


Procedure:

Peel and cut squash into 1" cubes, and potatoes into 3/4" cubes.  Heat
oil on "high" in a large, heavy bottomed fry pan. Put in the panch
phoron and split green chillies. In about 30 seconds, put in the squash
and the potatoes. Stir and fry on high for about 4 minutes. Sprinkle
with turmeric and salt, mix well, turn heat down to low medium, cover
and cook for about 8 minutes. Check and stir in between. Do not
overcook. Do not let vegetables get stuck at the bottom. If this is
about to happen, sprinkle a couple of tablespoons hot tap water.

Lift cover, sprinkle with chaat masala and mix in thoroughly. Taste
for seasonings and doneness. When cooked just right and spices have
mixed well, turn off heat and mix in 2 or 3 heaping tablespoons of the
pickle.  If you prefer a slightly sweet taste, then use sweet mango
pickle.  However, if you like your food quite hot, then go ahead and
try the hot mango pickle, in moderation at first. You can always add
more later since you are not supposed to cook any further after adding
the pickle.  This is perfect with parathas or chappatis. Great with
rice and daal as well.