Steps for making Butternut Squash Bartha

1. Cut a butter nut squash in half, peal it using a peeler carefully
2. Cut the butternut squash into chunks, remove the seeds 
3. Add around quarter cup of water and pressure cook it for 3 whistles
4. While the cooker is cooling cut 1 large onion finely, 1 tomato, 1 green chilli and grate some ginger
5. Remove the squash and mash it with a masher
6. In a kadai or pan add 2-3 tablespoons of oil
7. After the oil is hot, add 1 teaspoon Jeera or cumin seeds
8. Next add 1 inch grated ginger and stir
9. Add 1 cut onion, I added another tablespoon of oil now and cook until it turns transparent
10. Next add salt per taste and stir
11. Next add 1 cut green chilli and 1 cut tomato and cook until it turns soft and reduces in size
12. Add 1/4 teaspoon Kashmiri chilli powder and mix
13. Add 1 tablespoon of coriander powder and mix
14. Add 1 tablespoon of garam masala and mix again
15. Now add the mashed butternut squash and mix with all the ingredients
16. Add and mix 1/4 teaspoon aamchur or raw mango powder 
17. Cover with lid for 5 minutes
18. Next garnish it with 2 tablespoons of dried Kasuri Methi and freshly cut coriander and stir well
19. Cover with the lid for a further 5 minutes
20. The dish is now ready to serve, it tastes extremely nice with Roti!