Total Calories: 1,983
1. Cut a thin slice off the stem and bottom of each squash. Then, starting at the top, make a deep cross-cut toward the bottom, stopping about 1/4-inch from the bottom. Do not cut all the way the squash bottom should remain intact.
2. Place all the squash (without any oil) in a nonstick skillet. Cover and cook, turning occasionally, over medium-high heat until they are marked all over with browned spots, 3 to 5 minutes.
3. Add all the remaining ingredients (except cilantro), cover the skillet, and cook, stirring, until the squash is tender and most of the juices evaporate, 5 to 7 minutes. Mix in the cilantro, transfer to a serving dish, and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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