Ingredients

• 3 Tbsp cooking oil

• 1½ tsp Aravali Black Mustard seeds

• 6-8 curry leaves

• 1 inch fresh ginger, cut into juliennes

• 2 dried red Kashmiri chilies cut into small pieces (optional)

• ½ tsp New Harvest Turmeric

• ½ tsp Kashmiri Chili Powder

• ½ tsp Ground Black Lime (or more as needed)

• 1-2 tsp salt (or to taste)

• 6 cups butternut squash, peeled and cut into 1-inch pieces

• 1 tsp Panela Cane Sugar