This sweet and sour squash makes a great accompaniment to Halibut “En Papillote” with Coconut-Mint Chutneyto (see my recipes), creating a perfect balance of the signature flavors of Indian cooking—sweet, sour, spicy, salty, and bitter.
Cut the squash in half lengthwise, peel it, and scrape out the seeds; then cut the halves lengthwise into 1/2-inch-thick strips; then cut the strips crosswise into 11/2-inch pieces.
Heat the oil in a large wok or frying pan over medium-high.
Add ginger, and cook, stirring, for 1 minute.
Add chili and cumin seeds, and cook for 1 minute.
Add cayenne and curry powder, and cook, stirring, for 30 seconds.
Add the squash, and stir until it is coated with the oil.
Season to taste with salt and sugar.
Reduce heat to medium; cover, and cook until squash is tender, about 25 minutes, stirring every 5 minutes to ensure the spices do not burn (reduce heat if necessary, but if the squash does not brown, increase it slightly).
Stir in the lemon or lime juice, and mash the squash with a spoon to break up some of the pieces.