Kaddu (Sweet and Sour Butternut Squash) Recipe (With Video)

cooking.nytimes.com

DC_Dave

2 tablespoons olive oil

1 teaspoon fenugreek seeds

½ teaspoon ground turmeric

1 small yellow onion, finely diced

2 tablespoons minced fresh ginger

½ teaspoon red chile powder, such as cayenne

¼ teaspoon asafetida (optional)

1 medium butternut squash (about 2 pounds), peeled, seeded and cut into ½-inch cubes

1 teaspoon kosher salt, plus more as needed

4 medium Roma tomatoes, cut into ½-inch cubes

2 tablespoons fresh lime juice (from about 1 lime), plus more as needed

2 tablespoons light brown sugar

2 tablespoons chopped fresh cilantro (stems and leaves), for garnish

Directions at cooking.nytimes.com

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