kaddu ki subji (Indian sweet and sour squash) – 500TH RECIPE!

Want a fantastic vegan recipe that is stunningly delicious, with a kick of sour and savory, and unlike any squash recipe you know?

• 4 cups cubed winter squash (acorn, butternut, or similar)
• 3 tbsp oil
• 1/8 tsp asafetida (hing) [or garlic/onion powder]
  
• 1 tsp cumin seeds (jeera)
• 1/2 tsp fenugreek seeds (methi dana)
• 1 tbsp coriander powder (dhania)
• 1 tbsp fennel seeds coarsly ground (saunf)
• 1/2 tsp turmeric (haldi)
• 1 tsp chili powder, or less if you like mild
  
• 1/2 tsp paprika
• 1 tsp salt  (I used closer to a half-teaspoon)
  
• 4 whole dried red chilies
• 1 tbsp shredded ginger
• 1 tbsp lemon juice
• 1 tbsp mango powder
• 2 tbsp chopped cilantro (hara dhania)

instructions

1. Peel and cut the squash into cubes. Save about ¼ of the squash peel and chop them.

   In a small bowl, mix the shredded ginger, coriander powder, funnel, red chili powder, paprika, turmeric, and ¼ cup of water to make a paste.

2. Heat the oil in a pan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready. Add cumin seeds and asafetida after seeds crack add fenugreek seeds and red chilies and stir for a few seconds.
3. Add the spice paste and stir-fry for a minute until spices start leaving the oil.
   
   
4. Add the squash, squash peels, salt, and ¼ cup of water. Mix well. Cover the pan and let it cook on medium heat until the vegetables are tender. Squash will be semi mushy.
   
   
5. Make sure to stir gently every 3 to 4 minutes. Check if more water needed.
   
   
6. Lastly, add the mango powder, sugar and chopped cilantro. Mix everything and cover for a minute. Adjust the salt to your taste.

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another winning recipe written and created by Manjula – check out Manjula’s kitchen for the full recipe with video and photo!

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I was honestly blown away by this recipe. I can’t think of any recipe that calls for A TABLESPOON of ground fennel seed, and I was worried this would be overly licorice-y. It’s truly perfect, though.

I modified this recipe by leaving out the cilantro (don’t have any,) and the amchur powder (couldn’t find mine after reorganizing my spices a few months ago). I added extra fresh lemon and lime juice to compensate and get that sour kick. I also replaced the asafoetida with onion and garlic powder.

It’s hard to describe this recipe. This is the perfect FIVE HUNDREDTH recipe on fried sig because it’s everything I love. It’s affordable, it’s easy to prepare, it keeps well (the leftovers only got better each day,) it’s savory and sour and sweet, it’s healthy, and it’s very different than my typical squash recipes.

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If you’re looking for other creative and healthy ways to use butternut, acorn, or other winter squash, consider squash and red lentil soup, or callaloo!

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Thanks so much for reading friedsig! Yes, this is the 500th recipe posted on friedsig! Can’t believe this blog is still truckin’ on, FIVE HUNDRED recipes later.

500 recipes, and still hungry….

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