Peel the squash using a knife. Peeling it with a peeler doesn’t work. The skin of the squash is very thick and hard to peel with a peeler.
Cut the squash into two cylinders. Then cut open each cylinder and scoop out the seeds and the fibrous stuff from the squash. Dice it into 1 ½” cubes. This will take about 10 minutes.
Heat oil in skillet and add cumin and onion. Cook the onions until light brown.
Add ginger garlic paste and sauté for a minute or two.
Add coriander powder, chili powder, salt, turmeric and mix well.
Add diced squash; stir the pieces to coat the spice. Cover and cook for 3-5 minutes until the squash is lightly roasted in the spices. Add about ¼ cup water, cover and cook until the squash is tender. It cooks very fast.
Remove cover, add sesame seed powder, green chilies and sauté until done.
Garnish with cilantro and serve hot with rice. I noticed that it tasted very good when hot and was not as good when cold. So, serve the curry hot.