Source: dLife

An easy way to transform plain squash into an exciting side dish.

Servings

0.5 tsp mustard seed (black)
0.5 tsp fenugreek seed
2 tsp canola oil
1 cup fresh chopped onion
1 tbsp fresh ginger root , grated
0.5 tsp ground turmeric
0.5 tsp ground cumin
0.5 tsp ground coriander
0.5 tsp cardamom, ground
1 pinch ground cayenne (red pepper)
0.75 cup cold water
2 cup chopped tomato
3 cup winter squash, cubed
1 medium red bell peppers , cut into 1-inch pieces
1 pinch salt and pepper , to taste

1 In a medium skillet, gently saute the black mustard seeds and fenugreek seeds in the oil on low heat for several minutes, until they begin to pop.
2 Add the onions, increase the heat to medium, and saute for 5 minutes, until the onions begin to soften.
3 Stir in the ginger, turmeric, cumin, coriander, cardamom, and cayenne; saute them for 1 minute, being careful not to let them burn.
4 Add the water, a cup of the tomatoes, and the squash cubes and simmer for 10 to 15 minutes, until the squash is barely tender, stirring occasionally.
5 Add the bell peppers and the rest of the tomatoes, cover, and cook until all of the vegetables are tender. Add salt and pepper to taste.