we can make a healthy recipe for squash curry with other ingredients capsicum, potato and tomatoes. Squash is a good source of Protein, Vitamin A, Niacin, Thiamin, Phosphorus, and Copper, and also rich in Dietary Fiber, Vitamin C, Riboflavin, Vitamin B6, Vitamin K, Folate, Magnesium, Potassium, and Manganese. So blindly you can add this to your daily diet.
Preparation time is 30 minutes, cooking time 15 minutes
Total time :30 minutes
Medium size squash-one(chow-chow)
Capsicum medium size-one
Potato-2 medium size
Onion -2 small(chopped)
Ginger garlic paste-2 spoon(fresh grind)
Green chili 2-3(as per hotness)
Turmeric, coriander, and cumin powder-1 tablespoon each
garam masala -1 /2 teaspoon
panch phoron-1/2 t spoon (It comprises mouri (fennel seeds), methi (fenugreek seeds), kaalo jeere (black cumin seeds), zeera(cumin seeds), and a typically Bengali spice, called radhuni)
salt to taste
How to make squash curry
First, we will semi-boil the squash in a pressure cooker with one whistle as it is a little bit hard to boil compared to capsicum and potato. So the idea is to boil all the ingredients at the same level.
Now heat 2 tbsp. oil in a pan and add panch phoron, after the crackle sound comes add onions and fry till light brown.
Add potatoes and capsicum and cook it for 3 minutes, Add the ginger-garlic paste mixed with the tomato paste and all the powdered spices, (except garam masala and salt).
Saute till the oil separates. Then add the semi-boiled squash and mix well. Add the salt, green chilies, and 1 cup water.
Simmer, covered in a low flame till the veggies are cooked. Add ghee, garam masala and mix it slowly. Serve hot with steamed rice or flatbread.
Conclusion: You can prepare it without use of capsicum, but in that case you can use daal bodi