Rinse and clean one cup dry whole chick peas, then soak overnight covered at least a couple of inches over their top, in water with some salt. When ready to start the next day, cook them in the same water for about an hour at low-medium heat in a deep pot, until soft. When they squash easily with a fork, they are cooked. Be sure to cook them until soft, not hard or firm.
Clean, remove all seeds, and cut up one large gourd or any nice firm orange squash, so that one has about three cups of medium size pieces, about an inch cubed pieces.
Once the chick peas are cooked unil soft, be sure there is enough water to just cover the top of them, then add three tablespoons butter or ghee, two tablesopons oil, and the cut up squash pieces.
Add one half teaspoon salt, one half teaspoon black pepper,
Add one teaspoon each of premixed Madras curry power, mixed Tikka curry powder, and premixed any other type of curry powder.
Add one tablespoon brown sugar, one tablespoon of cut and chopped fresh ginger root,
and a pinch ( just 1/4 tspn.) of clove powder, or more if it is old and weak,
Add one half teaspoon of tumeric powder, one half teaspoon of fresh powdered cinnamon or about four medium size wood pieces.
Also add a teaspoon of basil, a teaspoon of anise seeds or powder,
one half teaspoon hot chili pepper, one half teaspoon of fenugreek seeds or powder
one tablespoon paprika,
and a half teaspoon of caraway seeds or powder if available. Hing, garam masala, coriander and some cumin powder are also options that can be added nicely, but are not required.
Also 2/3 cup of tomato sauce. a half cup of chopped cilantro leaf is nice and or a couple tablespoons of fenugreek leaves.
Cook at low-medium hea,t without a lid, until the squash is well done and soft. There should be lots of juice, but not like soup!
Serve to Srila Prabhupada with rice or whole grain bread or both, and a little natural yogurt and a chutney if you are opulent and have such time, and if available.
Healthy and succulent! Glories to healthy happy prasadam!
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