Name: Tangy Tamarind Roasted Squash
Yield: Serves 4 as a side
Cuisine: Indian
Ingredients: 1 tsp amchur/mango powder; 1 tsp salt; 2 tsp ground coriander; 2 tbsp jaggery or brown sugar; handful of fresh coriander/cilantro, to garnish; juice of ½ lemon; 1 tsp chilli flakes; 1 tsp asafoetida/hing; 4 tbsp vegetable oil; 1 tbsp panch phoran; 1 small butternut squash (about 800 g/1 lb 12 oz), peeled and cut into large chunks; 2 tbsp tamarind paste; 1 tsp ground turmeric

Preparation info

Serves
4
as a side

Difficulty
Easy

Appears in

Meat Free Mowgli

By Nisha Katona

Published 2022

About

Sweet and sour flavours work so beautifully with the luxurious flesh of the butternut squash. This is a dry dish, so I find it works well when served with more saucy dishes, such as my Yellow Dal with Beetroot Leaves, any of the egg curries or the Jackfruit Jalfrezi. It is also beautiful on its own, as a simple lunch dish, with a creamy raita and some salad alongside.