Cubed Squash with Unripe Mango

Lauki Aur Kucchey Aam Ki Subzi

Preparation info
  • Serves


    • Difficulty


Appears in

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.


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


  1. 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.
  2. Heat the oil in a large skillet over medium-high heat. Ad