Potato Stuffed Squash from 660 Curries by Raghavan Iyer

Ingredients

• 2 tablespoons finely chopped fresh cilantro leaves and tender stems for garnishing
• 2 teaspoons Maharashtrian garam masala
• 2 medium-size russet or Yukon Gold potatoes, peeled, diced, and submerged in a bowl of cold water to prevent browning
• 2½ teaspoons coarse kosher or sea salt
• 1 small red onion, finely chopped
• 1 tablespoon finely chopped fresh ginger
• 1 can (14.5 ounces) diced tomatoes
• 2 tablespoons canola oil
• ¼ teaspoon ground turmeric
• 1 medium-size to large (1½ to 2 pounds) bottle gourd squash (see box)
• ½ teaspoon ground Deggi chiles (see box); or ¼ teaspoon cayenne (ground red pepper) mixed with ¼ teaspoon sweet paprika
• 1 teaspoon cumin seeds, ground
• 2 teaspoons coriander seeds, ground