* 2 tablespoons Vegetable oil.
* ½ teaspoon black Mustard seeds.
* ½ teaspoon Dried Fenugreek seeds.
* 2 Garlic cloves, peeled and crushed (or to taste).
* 2 Dried birds eye Chillies, finely chopped, Seeds removed if you don't want so much heat.
* 2 Dried Curry leaves - you could use a Bay leaf as a poor substitute.
* 1 Squash or Pumpkin
* 2 to 4 tablespoons of water, depending on how wet or dry the Squash flesh is.
* Salt and Freshly ground black pepper to taste.
* ¼ teaspoon Granulated sugar.
* Fresh Thyme leaves to garnish.

===Method===
* Over a medium Hob, heat the Oil in a Wok or a Frying pan, add the Fenugreek seeds and the Mustard seeds and sauté until they pop, about 20 seconds. Be careful of the hot Fat.
* Once they start to pop, add the Onions, Garlic, Curry leaves, and Chillies, reduce the heat and sauté until translucent, don't allow them to burn.
* Add the Pumpkin and water, mix well, cover and cook for 25 to 35 minutes or until the flesh is nice and mushy.
* Roughly Mash and mix well.

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