Total Calories: 177
1. Boil the potato in water to cover until tender, about 15 minutes. Drain, let cool, then peel and cut it into 3/4-inch pieces.
2. Heat the oil in a large nonstick wok or skillet over medium-high heat and add the mustard, cumin, fenugreek, and kalonji seeds they should sizzle upon contact with the hot oil. Quickly add the ginger, garlic, green chili pepper, coriander, and turmeric, and cook, stirring, about 30 seconds.
3. Add the onions and potato and cook, stirring, until golden, about 3 minutes. Transfer to a bowl.
4. Add the squashes to the cooking pan and cook about 5 minutes. Then add the tomato, mint, and salt, cover the pan, and cook, over medium-high heat for the first 1 to 2 minutes, then over medium-low heat until the vegetables are crisp-tender, 7 to 10 minutes. Mix in the reserved onions and potatoes and cook another 5 minutes to blend the flavors. Transfer to a serving dish, sprinkle the black pepper on top, 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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