YELLOW SQUASH CURRY

INGREDIENTS:
1. YELLOW SQUASH - 2
2. ONION - 1 (CHOPPED)
3. MUSTARD SEEDS - 1/2 TSP
4. ASAFOETIDA - 1/8 TSP
5. POWDERED JAGGERY - 1/4 TSP (OPTIONAL)
6. PEANUTS - 1/4 CUP
7. RED CHILLIES - 3
8. TAMARIND PASTE - 1/8 TSP
9. SALT - ACC. TO YOUR TASTE
10. OIL - 3 TBSP

METHOD:
1. DRY ROAST PEANUTS AND RED CHILLIES AND GRIND IT TO COARSE POWDER .
2. HEAT OIL IN A KADAI . ADD MUSTARD SEEDS, ASAFOETIDA .
3. AFTER THE MUSTARD SEEDS CRACKLE, ADD THE CHOPPED ONION AND FRY IT FOR 3 TO 4 MINUTES .
4. CUT THE SQUASH IN TO PIECES AND ADD IT TO KADAI . COVER THE KADAI WITH A LID AND LET IT COOK TILL THE SQUASH IS SOFT AND COOKED .
5. ADD SALT, PEANUT POWDER, TAMARIND PASTE, JAGGERY AND MIX IT WELL .
6. LET IT COOK FOR A MINUTE AND THE SQUASH CURRY IS READY TO SERVE . SERVE IT WITH WHITE RICE WITH LITTLE GHEE ON THE RICE .
5.