1 teaspoon turmeric powder
1 large squash or pumpkin (any kind of
winter or summer squash will work),
peeled and grated (8 cups [928 g])
1 (2-inch [5-cm]) piece ginger root,
peeled and cut in matchsticks (⅓ cup [32
g])
1 teaspoon coarse sea salt
2 tablespoons water Juice of 1 lemon
2 tablespoons chopped fresh cilantro
- In a deep, heavy pan, heat the oil over
medium-high heat. - Add the cumin, coriander, and
turmeric. Cook until the seeds sizzle,
about 30 seconds.