Achar Diye Kumror Chhakka (Squash with Pickle)
- 1 butternut squash or an acorn squash.
- Potatoes equivalent to about 3/4 of the squash in volume.
- 1 tsp Panch-phoron (an equal combination of mustard seeds, kalonji, cumin seeds, fenugreek and methi seeds).
- 1 heaping tsp Turmeric.
- 1 and 1/2 heaping tsp Chaat Masala (available as a powder in Indian groceries).
- Cooking oil.
- Salt and sugar to taste.
- 10 green chilies.
- Sweet or Hot Mango Pickle (available bottled in Indian groceries).
- 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.
Source: Bharati Mitra