Butternut squash and chickpea (chana) subzi masala

I wasn't familiar with this variety of squash till I moved to the UK. This is a winter vegetable and  is very similar to the yellow pumpkin, just sweeter. It is really lovely when simply cooked or roasted or made into soups, but it can also stand up to complex Indian cooking. The inherent sweetness mellows down the spices and heat.

This is a versatile side dish that goes well with rotis or rice. I tend to use a lot of chilli to balance the sweetness of the squash. I have also used black(kala) chana (chickpea) here just to add a contrasting colour and texture. You can always substitute it with the more common light coloured chickpea. Black chana has more of a bite compared to the more common Kabuli chana because of its thicker skin and has a slightly nuttier taste. We use it a lot in Kerala cuisine. Because of their hardy nature, both types need to be soaked in water for a long time before they can be cooked. That's fine when you are planning ahead, but I always keep a few tins of both varieties in the pantry to cater for those impromptu cooking sessions.

500g butternut squash, cut into 1cm pieces
2 tsp ginger-garlic paste
1 medium onion, chopped finely
1/2 cup cooked chickpea
5-6 curry leaves
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1/2 tsp cumin powder
1 1/2 tsp coriander powder
1/2 tsp red chilli powder
1/4 tsp turmeric powder
1 tbsp cooking oil
Salt to taste
handful of coriander leaves, chopped
1/2 tsp garam masala (optional)

• Heat oil in a wide pan. When it is hot, add the cumin seeds and mustard seeds and allow them to splutter.
• Add the curry leaves, onion and the ginger-garlic paste and saute till the onion has softened, but not browned.
• Add the turmeric, cumin, chilli and coriander powders and saute for 10-15 seconds being careful not burn them. Sprinkle a little water if they are catching at the bottom.
• Add the squash pieces and saute for a 2-3 minutes.
• Add the chickpea and salt and mix everything together. Add 4-5 tablespoons of water and cover and cook on a really low flame till the squash is cooked. You just need a little water to create enough steam to cook everything. 
• Finish the dish with some chopped coriander (and optionally garam masala) when the squash has cooked and all the water has been absorbed.