cut a small (I found a very cute small one) in half, remove seeds. In a baking tray, put the squash, two red peppers, cut in half and seeds removed (cut side down), large pieces of 1 peeled carrot, a quarter of a red onion into big pieces, 2 tomatoes quartered, one whole garlic, sliced at the top (so you expose the cloves slightly and would be easy to squeeze out the roasted garlic later). Drizzles some olive oil and sprinkle some kosher salt and bake in a 375 oven for about half an hour to 45 mins or so, until veggies blister. Remove the butternut squash from the peel and squeeze the garlic, along with all the veggies into a blender. Add a bit more salt, pepper, a bit of olive oil and water and blend until super smooth. Enjoy with a nice piece of bread.
In a pressure cooker, heat some oil, add a pinch of ajwain, whole red chilli, hing, adrak mirchi and garlic paste and 2-3 puréed tomatoes, along with some salt. Cook to reduce the tomatoes. Add a handful of fresh or frozen methi and frozen tuver na Dana (or Papdi lilva). Also add turmeric powder, red chilli powder and dhana jeeru. Add water and pressure cook for two whistles. In a bowl, mix jado lot (ladu no lot), fresh or frozen methi, salt, turmeric, red chilli powder, a bit of dhana jeeru, sugar, some baking soda, lime juice and good amount of oil and water to make a medium soft dough. Make small round muthiyas, fry them and add them to the shaak. Boil everything for a few minutes, add cilantro and serve. https://youtu.be/AojCRIdRHqw?is=7cv2mLzByM_Xi42o