Cooling Squash Recipe

Directions:

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 sauté for a few seconds.
8. Add the chopped squash and sauté 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.