Baby Butternut Squashes in my garden were plenty. Didn't want to throw them away and made this recipe out of it. Was a good accompaniment for chappathis.
As you can see from the picture , the ingredients are very few .
Chopped onion - 1/4 of a cup
Cherry tomatoes - 3
Grated ginger - 1 spoon
Butternut squash - 200 gms
Chilli powder - 1/4 tsp
Oil 1/2 - 2 tsps
Salt - 1/2 tsp
Cooking Method:
In a non-stick pan saute the onion for a few mins, add the tomatoes and ginger and fry for a while . Add the rest of the ingredients and close the lid. Cook it for abt 10 mins in a slow flame.Do not add water the dish is cooked with the water produced in the squash.
As you can see from the picture , the ingredients are very few .
Chopped onion - 1/4 of a cup
Cherry tomatoes - 3
Grated ginger - 1 spoon
Butternut squash - 200 gms
Chilli powder - 1/4 tsp
Oil 1/2 - 2 tsps
Salt - 1/2 tsp
In a non-stick pan saute the onion for a few mins, add the tomatoes and ginger and fry for a while . Add the rest of the ingredients and close the lid. Cook it for abt 10 mins in a slow flame.Do not add water the dish is cooked with the water produced in the squash.
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