Name: Cubed Squash with Unripe Mango (Lauki Aur Kucchey Aam Ki Subzi)
Yield: Serves 6
Cuisine: India
Ingredients: ½ teaspoon ground turmeric; ½ teaspoon ground asafetida; 2 fresh green Thai, cayenne, or serrano chiles, stems removed, thinly sliced crosswise (do not remove the seeds); ½ cup chopped fresh or frozen fenugreek leaves (thawed if frozen); or 2 tablespoons dried fenugreek leaves, soaked in a bowl of water and skimmed off before use (see box); 1 large green (unripe) mango, peeled, seeded, and cut into ½-inch cubes (see box); 2 teaspoons coriander seeds, ground; 3 lengthwise slices fresh ginger (each 2½ inches long, 1 inch wide, and ⅛ inch thick), cut into matchstick-thin strips (julienne); 2 teaspoons cumin seeds, 1 teaspoon whole, 1 teaspoon ground; 2 tablespoons canola oil; 1 teaspoon coarse kosher or sea salt; 1½ pounds bottle gourd squash (see box)

Preparation info

Serves
6

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

Mango contributes an appealing tartness to this sauce and to the succulent squash, whose texture I oh-so-love. Note the double flavors that cumin provides: the first in its seed form when it’s sizzled in hot oil, the other in its ground form when it’s briefly cooked in the same hot oil.

Ingredients

1½ pounds bottle gourd squash (see box)
2 tablespoons canola oil

Method

Cut off and discard the stem and heel ends of the squash. Peel the squash with a vegetable peeler, and then cut it in half lengthwise. Scoop out the seeds and the surrounding spongy mass with a spoon or a melon baller, creating firm-fleshed, pale green squash “boats.” Cut the squash boats into 1-inch cubes.
Heat the oil in a large skillet over medium-high heat. Ad

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Ingredients

Method

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