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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut the squash in half lengthwise, peel it, and scrape out the seeds; then cut the halves lengthwise into 1/2-inch-thick strips; then cut the strips crosswise into 11/2-inch pieces. | 2. Heat the oil in a large wok or frying pan over medium-high. | 3. Add ginger, and cook, stirring, for 1 minute. | 4. Add chili and cumin seeds, and cook for 1 minute. | 5. Add cayenne and curry powder, and cook, stirring, for 30 seconds. | 6. Add the squash, and stir until it is coated with the oil. | 7. Season to taste with salt and sugar. | 8. Reduce heat to medium; cover, and cook until squash is tender, about 25 minutes, stirring every 5 minutes to ensure the spices do not burn (reduce heat if necessary, but if the squash does not brown, increase it slightly). | 9. Stir in the lemon or lime juice, and mash the squash with a spoon to break up some of the pieces. | 10. Taste for salt, and serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butternut squash	2	lbs		408.2336	106.05	9.0719	0.9072
canola oil	3	tablespoons		371.28	0.0	0.0	42.0
ginger	1	inch	peeled minced	-	-	-	-
hot green chili pepper	1		chopped	-	-	-	-
cumin seed	1/2	teaspoon		3.9375	0.4645	0.187	0.2338
cayenne pepper	1/4	teaspoon		1.431	0.2548	0.054000000000000006	0.0777
curry powder	1/4	teaspoon		1.625	0.2792	0.0714	0.07
salt	1 1/2	1/2		-	-	-	-
sugar	1 1/2	1/2		1208.97	302.394	0.0	0.0
lime juice	1/2			1.8906	0.6368	0.0318	0.0053

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.