Ingredients

• ½ cup red onion sliced
• 1 teaspoon canola oil

• 1 large squash (yields about 12 oz)
• ¼ teaspoon Jaffna chili powder
• 1/8 teaspoon turmeric powder
• ½  cup water
• ½ cup yogurt
• Salt to taste

Spice Powder:

• 1 teaspoon coriander seeds
• 1 tablespoon urad dhal
• 1 tablespoon toor dhal
• 1/8 teaspoon fenugreek

Method

To make the spice powder:

• Dry roast coriander seeds, urad dhal, toor dhal and fenugreek seeds and grind them into a powder

• Slit squash lengthwise and then chop them into pieces
• In a covered saucepan add oil and onion and sauté until onion is golden brown
• Add chopped squash, chili powder, turmeric powder, salt, water and cover and cook for about 5 minutes
• Add yogurt, spice powder and cook uncovered on a low flame for about 3 – 4 minutes
• If the gravy becomes too thick and the curry starts drying out, add about 1 tablespoon water
• Serve with rice

Yields: 2 – 3 servings as side dish