Kaddu (Pumpkin) Curry

• 2 pounds Butternut squash
• 2 tablespoons canola oil
• 2 Green chillies, sliced in half
• 1 teaspoon cumin seeds, mustard seeds, and fennel seeds,mixed in equal quantity
• 1/4 teaspoon Chile powder
• 1/4 teaspoon Turmeric powder
• 1/2 teaspoon Coriander seed powder
• salt to taste
• 1 tablespoon sugar
• 1 tablespoon lemon juice
• 1/4 cup Chopped cilantro leaves

1. Wash, peel, and chop into 1" cubes the butternut squash.
2. Heat the oil in a pan over medium heat. When the oil is smoking, add the sliced chilies, and the 1 teaspoon of mixed seeds. Stir quickly for 20 seconds, as they pop.
3. Add the cubed squash. Stir, and add the spices, and salt to taste. Add 1/2 cup water, reduce the heat to low. Cover the pan, and let it cook. Check after 10 minutes, and if all the water has dried up, add 1/2 cup more, cover and let it cook.
4. When the squash is cooked, smash them with the back of a spoon, and stir in the sugar and lemon juice. Taste, and add more salt if needed.
5. Take it out into a serving dish. Garnish with chopped cilantro leaves, and enjoy!

butternut squash, canola oil, green chillies, cumin seeds, chile powder, turmeric, salt, sugar, lemon juice, cilantro

Taken from food52.com/recipes/7436-kaddu-pumpkin-curry (may not work)