Chop squash into pieces (without the skin) and steam for 20 minutes.
Meanwhile blend tofu, rice flour and water. Add 1 teaspoon kala namak salt, stir well and store in fridge for at least 1 hour.
When the squash is ready, mash and mix with the corn starch, oil and 1 teaspoon kala namak salt. Set aside.
When you’re ready, heat the squash yolk on medium heat, and melt butter (find out about Flora Plant)in a frying pan. Pour in a ladle of tofu white and fry for 2 minutes.
Transfer to a plate and add a teaspoon of squash yolk on top. Repeat until you’re out of white, and keep the yolk for other recipes!