Creamy Doodi(Bottle Squash)

The first time I had bottle squash was at a party. The dish tasted very good, but I was not able to guess the vegetable in it.  When my friend told me what was in it, I was floored. I got the recipe from her, have served it at many of my parties.  It is a creamy dish that can be served with flat bread or rice.

Ingredients:
1 inch cinnamon, 2 clove, 1 cardamom
1 C chopped onion
2 t ginger, garlic, crushed
2 green chili, slit
2 goda masala
1/4 t turmeric powder
1 t Kashmiri mirch(red chili powder)
2 large tomatoes, chopped
2 C chopped bottle squash(doodi)
1/2 C fresh curds(yogurt)
salt to taste
To make paste:
1 T cashew nuts
1 t almonds, blanched
1 t poppy seeds

Method:
1. Heat 2 tablespoons of oil in a large pan to medium heat; add cinnamon, clove, and cardamom and stir for a minute. Add chili, ginger, and garlic; saute for 2 minutes. Stir in onion and cook well for 10 minutes.  Add tomatoes, and cook till soft. Stir in turmeric powder,chili powder, and goda masala.  Add doodi, salt, and enough water.  Cover and cook on low medium, till doodi is soft, for 20 minutes.
2. Mean while, blend cashew nuts, almonds and poppy seeds with little water to make a paste.
3. Stir in the paste to doodi; add yogurt; mix well and cook for 10 minutes.  Add water as required.  Serve with hot roti, naan, or rice.