• For the butternut squash and sweet potato bhujia
• 3/4 a butternut squash, peeled and cut into chunks
• 1-2 large sweet potato, peeled and cut into chunks
• 1 tbsp cold pressed rapeseed oil
• 1 tbsp equal mixture of ginger and garlic paste
• 1/2 tsp turmeric
• 1/2 – 1 tsp red chilli powder
• salt to taste

Heat a wok-style pan (with a lid) and add the oil until hot and add panch pooran spice until it starts to splutter.

Now add the ginger and garlic paste, stir fry but do not allow to burn.

Next add the powder spices and salt and then throw in the vegetables and a splash of water and fry for about 5-10 minutes.

Then turn down heat to low and cover pan (add another splash of water).

Keep checking on the vegetables but allow to cook in dam (under low heat and steam) until cooked and mushy. Either eat this by itself or use to fill in the parathas

If you are using this as a paratha filling make sure you make the mixture mushy with a fork.

by Pak101.com (few years ago!) / 820 views