Ingredients:
- Squash – 1 cup (peeled and chopped into small cubes; preferred variety of squash – butternut)
- Potato – 1 cup (peeled and chopped into small cubes)
- Ghee/butter – 1 tablespoon
- Nutmeg powder – a pinch
- Asofoetida – ½ teaspoon
- Black pepper powder – 1 teaspoon or adjusted to taste
- Salt – 1 teaspoon or adjusted to taste
- Water – 1 cup
- Milk – 1 cup
- Spring onions or parsley – for garnishing (finely chopped)
- Bread crumbs – for garnishing (cut into thin fingers or cubes)
Instructions:
- Cook the pumpkin and potato cubes till tender.
- Heat the ghee in a pan and saute the cooked pumpkin and potatoes for 3-4 minutes.
- Remove it from the heat, allow it to cool, and grind it to a thick smooth paste.
- Heat the pan once again and add the ground paste, water, salt, nutmeg powder, asofoetida, and pepper powder.
- Bring it to boil and then add the milk and cook for 4-5 minutes on low heat or until you get the required thick consistency.
- Remove from heat, garnish with spring onions and bread crumbs, and serve hot. Enjoy!
