Bring the water to a rapid boil in a saucepan with a little Himalayan salt and ½ teaspoon of ghee. Add the 2 cups of peeled and diced butternut to the saucepan and allow to boil until soft, for about 15 mins. Strain and leave aside.
Add 1 tablespoon ghee into another saucepan on medium heat. Add 2 – 3 elachie pods, ¼ tsp coriander powder, ¼ tsp garam masala, ¼ tsp jeera powder, ½ tsp turmeric powder and a pinch of asafoetida/ hing powder and stir gently.
Add the 2 cups of boiled butternut into the saucepan and stir in gently. Allow to cook for about 3 minutes.
Gently drizzle some avocado oil over the butternut and serve hot.