Pumpkins with chili-ginger paste

I cook with Squashes/pumpkins at least once a week. Most of the time I make the recipes which I am very familiar with, like Palya (dry curry),or Sagu (thin curry).

This week I tried something new by adding grated chili's and ginger at the very end of the dish almost like a garnish. Which makes the dish differently delicious, from the raw flavors of chili's, ginger and lime juice.

So here is the recipe.


Ingredients
Delicata squash - 1 (Any kind of pumpkin/squash can be used, potatoes will be good too)
Onion - 1 medium size
Tomato - 1 medium size

Tempering : Oil and mustard seeds - 1tsp

Spices : Green chili's - 1-2 ( I used Serrano kind) ,Fresh ginger- about 1 inch

I grated chili and ginger them with a fine grater ( you can make paste, using blender or motor and pestle or chop finely)

Garnish :Cilantro leaves - 2 tbsp chopped, Lime/lemon juice - freshly squeezed about a tablespoon.

1. First cut the squash, onion and tomato to bite size pieces.
2. Heat oil in a pan, when hot add mustard seeds. When it starts to pop add chopped veggies and cover and cook till soft about 7-10 mins.
3. Add salt and adjust to taste.
4. Add chili-ginger paste(about 1tspor more grated), mix well and adjust spicy level accordingly
5. Finally add chopped cilantro leaves and squeeze fresh lime juice and mix well.

Enjoy this Spicy curry with chapathis, rotis, dosas or rice.
I'll be sending this to Sunshinemom of Tongue Tickler for the event FIC-Yellow.