- 2 tablespoons vegetable oil.
- ½ teaspoon black mustard seeds.
- ½ teaspoon dried fenugreek seeds.
- 2 garlic cloves, peeled and crushed (or to taste).
- 2 dried birds eye chillies, finely chopped, seeds removed if you don't want so much heat.
- 2 dried curry leaves - you could use a bay leaf as a poor substitute.
- 1 squash or pumpkin; peeled de-seeded and cut into small chunks. About 450g to 600g (1 lb to 1.5 lb) - Butternut squash is my favourite squash for this.
- 2 to 4 tablespoon of water, depending on how wet or dry the squash flesh is.
- Salt and freshly ground black pepper to taste.
- ¼ teaspoon granulated sugar.
- Fresh thyme leaves to garnish.
- Over a medium hob, heat the oil in a wok or a frying pan, add the fenugreek seeds and the mustard seeds and sauté until they pop, about 20 seconds. Be careful of the hot fat.
- Once they start to pop, add the onions, garlic, curry leaves, and chillies, reduce the heat and sauté until translucent, don't allow them to burn.
- Add the pumpkin and water, mix well, cover and cook for 25 to 35 minutes or until the flesh is nice and mushy.
- Roughly mash and mix well.
Serve, sprlinkled with chopped fresh thyme leaves.
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