1 medium squash (peeled and cut into small pieces)
1 medium onion
1-2 tbsp butter or oil
1 tbsp tomato paste
1 tsp tumeric
1-2 red chilli peppers
1 tbsp grated ginger
1/3 c. sugar
salt and pepper

Accompanying sauce

1/2 c. plain yoghurt
1 clove garlic
2 tbsp fresh mint
pinch of salt

Make a sauce of plain yoghurt crushed garlic, fresh mint and salt. Let sit covered in refrigerator.

Cook butter and pureed onions until onions start to brown. Add squash, tomato paste and the rest of the ingredients. Allow to simmer. Add a small amount of water if squash mixture starts to dry out.

Before serving add a few spoonfuls of yoghurt mixture on top of each serving.

Serve with rice.