Squash and potato

3 lbs. any type of squash
1 lb. potatoes
200 grams (1/2 lb.) red tomatoes
3 T. ghee
2 whole dry red chilies
1 T. fenugreek
1.5 T. salt
1 t. turmeric
1 T. Garam Masala (if desired)
1.5 T. brown sugar
1/2 C. water

Cut the vegetables into equal size chunks and then wash them together. Put a pan with ghee on high heat; when ghee is hot, add the red chilies. When chilies turn a little brown, add the seeds. When seeds are a little brown ad d the salt, turmeric and vegetables. Stir every five m inute s and add (if desired, Garam Masiilii) sugar, and water, and cover for 15 minutes. Then add tomatoes; after 10 more minutes it can be offered to the Lord.

Tomatoes can be replaced by 2 tablespoons lemon juice or tamarind paste. The rest of the recipe is the same. The mixture of squash and potato is very healthy in the winter. Curd (Panir) or soybean tofu can be added while adding the tomatoes. Boiled and softened garbanzo beans or ki dney beans also make this recipe very nutritious and tasty.