Total Calories: 2,141
1. Prepare the garlic paste. Then prepare the squash: Starting at the bottom make a deep cross-cut, toward the stem, stopping about 1/4-inch from the stem. Keep the stem intact. (You should be able to pick up each squash by the stem.)
2. In a small bowl, mix together the coriander, cumin, mango powder, mint, paprika, cayenne pepper, and salt.
3. Heat the oil in a large nonstick skillet over medium-high heat, add the squash and garlic paste, and cook, stirring, until golden about 10 minutes. Reduce the heat to medium, add 3/4 of the spice mixture and cook, stirring and shaking the pan, about 2 minutes. Transfer to a bowl.
4. Add the tomatoes to the pan and stir until soft, about 2 minutes, then mix in the squash. Add the cilantro and the reserved spice mixture and cook another minute, 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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