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Veggie Table - Show #13

Hot and Sour Squash (Pumpkin)

• 2 cups (500 mL) -- (Yellow Pumpkin) Squash, cubed
• 1 tsp (5 mL) -- Cumin
• ½ tsp (2 mL) -- Mustard Seeds
• ½ tsp (2 mL) -- Asafetida (Hing)
• ½ tsp (2 mL) -- Ajwain
• 1 tsp (5 mL) -- Crushed Red Pepper
• 2 tbsp (25 mL) -- Lemon Juice
• ½ tsp (2 mL) -- Brown Sugar
• ¼ cup (50 mL) -- Ghee (clarified butter or oil)

In a heavy bottom pan, heat the ghee; add mustards and then the ajwain. Immediately add the cumin, squash, hing, red pepper and lemon juice. Add brown sugar now, if using. Cook on low until squash is soft (but not mushed). Serve Hot.