2 tbsp mustard/olive oil (I prefer mustard, but olive is fine).
Instructions
In a skillet (that has a lid), heat oil on high and season cumin seeds.
Once they crackle, add onions, butternut squash, eggplant and potatoes (all at the same time).
Stir to mix.
Add salt, red chili pepper powder and coriander powder. Turn around the vegetables so they get evenly coated with the spices.
Turn the flame to low, cover and cook for 5 minutes. Then uncover and stir gently with a flat spatula, making sure to scrape the bottom so that the vegetables don't stick.
Repeat the process for another 5 minutes. Check to see if potatoes and eggplant are cooked. If not, continue cooking till they are soft.
Now add tomatoes and chilies, mix well.
Cover and cook till tomatoes are soft (another 5 minutes).
Switch off the flame and drizzle lemon juice.
Recipe by The Lady 8 Home at https://www.thelady8home.com/butternut-squash-sabzi-power-food-blogging/