- Heat oil over high heat and fry dried red chilies until lightly browned.
- Remove chilies from pan and set aside.
- In same pan and oil, fry garlic until lightly browned, add ginger paste and stir-fry until oil resurfaces.
- Add squash, mix well, cover and simmer until squash is tender.
- Add chickpeas and return chilies to pan, stir well and simmer for 5 minutes.
- Remove from heat, sprinkle mustard oil over squash & garnish with cilantro.