Amchur Lauki (Squash with Mango Powder)

Amchur (or amchoor), dry unripe mango powder, is something we always have on hand but don't actually use that often. This bottle gourd squash curry showcases it nicely.

Amchur Lauki

660 Curries by Raghavan Iyer (p.603)

Ingredients

• 1½ bottle gourd squash, peeled, cored, and cut into 5cm chunks
• 1 tbsp oil
• 1 tsp cumin seeds
• ¼ tsp turmeric
• 2 fresh Thai chiles, sliced
• 1 medium tomato, cored and cut into 2cm chunks
• 1 tbsp amchoor
• ¾ tsp salt

Directions

1. Heat oil in a large skillet over medium-high heat.
2. Add cumin and cook until they sizzle, turn reddish-brown and are fragrant, ~10 seconds.
3. Add squash, turmeric, and chiles.
4. Cook, stirring occasionally, until squash is well coated in turmeric and lightly browned, 5-8 minutes.
5. Stir in the tomato, amchoor, and salt.
6. Deglaze with 1 C water, bring to a boil, then reduce heat to a simmer and cover.
7. Cook, stirring occasionally, until squash is tender, 10-15 minutes.