Squash with a Chickpea Flour-Lime Sauce

Browning flour in oil, then slowly adding the liquid to it, is an easy way to thicken a sauce. Since bottle gourd squash has no starch in it, nutty-tasting chickpea flour comes to the rescue here, not only giving body to the curry but also taming the chiles a bit. The acidity from the lime juice also cuts the capsaicin heat further, resulting in a clear burst of citrus after each mouthful.