The Bong Connection- Squash and Potato Curry with Lentil Drops

Sunday is always a lazy family day where no one wants to move out of the bed. However, being the woman of the house, I do not have too many options either. So for today's Sunday lunch, I settled for something which is easy to make and is also my husband's favorite (thankfully my husband loves simple food). 

Ingredients

2 medium sized Squash, diced

1 big potato, diced

2 tsp ginger, grated

1/2 cup lentil drops

1 tsp kalonji (onion seeds)

1 tsp turmeric powder

1 tsp kashmiri red chilli powder

1 tsp cumin powder

1/2 tsp sugar

3 green chillies slit lengthwise

Salt to taste

Coriander leaves for garnishing

Mustard oil

Directions

In an pan, add a little oil and fry the lentil drops till golden brown and keep aside. In the same pan, add a little more oil and add the kalonji seeds. Tip in the squash and fry for 5-7 minutes. Next, add the potatoes and fry till both the squash and potatoes get a slight golden brown color. In a bowl, add the turmeric powder, chilli powder, and cumin powder and make a thick paste with a little water. Add this paste and the grated ginger to the squash and give it a good stir till the paste and the ginger coats everything well. Add 1 cup warm water and cover and simmer for 5-10 minutes till the potatoes and squash and well cooked. Finally, add the fried lentil drops, sugar, and salt and give it a good stir. Garnish with coriander and slit green chillies. Serve hot with plain rice/roti.