Cooling Squash

• 200 g squash (just under a half a pound)
• 1 teaspoon ghee or 1 teaspoon clarified butter
• 12 teaspoon cumin seed (jeera)
• 12 teaspoon coriander powder (dhania)
• 12 teaspoon turmeric powder (haldi)
• salt, according
• 1 teaspoon freshly chopped coriander leaves (to garnish)

1. Peel and wash the squash.
2. Chop into small pieces.
3. Pour ghee or clarified butter into a pan.
4. Heat it slightly and add cumin seeds.
5. Keep the pan over low heat till the seeds turn red.
6. Be careful not to burn them black.
7. Add turmeric and coriander powder and saute for a few seconds.
8. Add the chopped squash and saute for a minute or two.
9. Cover and cook for 15 minutes over moderate heat.
10. Take off fire and garnish with freshly chopped coriander leaves before serving.
11. Persons with a predominantly pitta or vata constitution may add more ghee or clarified butter.

ghee, cumin, coriander powder, turmeric, salt, coriander

Taken from www.food.com/recipe/cooling-squash-75246 (may not work)