Kaddu (pumpkin/squash)

Acorn squash, potatoes, nigella, bedagi chillies, garlic (clockwise from top left).

Materials:

- Acorn squash or pumpkin (one acorn squash will be good for 4 servings as a side dish... if you get a large pumpkin, portion as needed and store the rest for later use). Remove seeds and cut into 1.5 inch chunks.
- 4 cloves garlic, unpeeled
- 3 Bedagi chillies, wipe with a moist cloth and soak in warm water
- 1/2 tsp Kalonji (Nigella)
- 1/4 tsp haldi (turmeric)
- 2 large potatoes, peeled and cut into 1" chunks
- Salt to taste
- oil (any vegetable oil will do)

Preparation:

Heat a tawa (griddle) and roast the unpeeled garlic... about 3 minutes on a hot tawa should do it. Peel and keep aside.

Heat 1/2 tbsp oil in a pan. Add nigella and keep on low heat until the seeds sputter. Add bedagi chillies and stir fry for about 3 minutes.

Then add potatoes and turmeric and stir fry for about 5 minutes on low heat until potatoes are very lightly browned. Add water so the potatoes are half submerged. Cover and cook until potatoes are about half cooked (you should get slight resistance when you check doneness with a knife). The water should be evaporated and the oil will have started separating.

You can now add another 1.2 tbsp oil if desired. Then add the squash and garlic and stir fry for about 5 minutes. Add salt to taste (about 1/2 tsp to begin with). Add 1/4 cup water. Cover and cook until potatoes are done... the squash will have cooked through in this time as well.

Serving:

Serve hot with rice or chapatis. This is a great dish to serve with puris as well. This also goes well with a simple dal like arhar.