Acorn Squash Bhaji with Panch Phoron

I was in the mood for some Mishti Kumra – also known as the Sweet Gourd. I hit the local specialty grocery store to see if I could find some. As I walked past the rows upon rows of different kinds of gourds and squashes, my gaze rested on some acorn squash. I think I could, I thought to myself. And I did and it was yummy.

Acorn Squash

Ingredients

• I medium sized acorn squash
• 1 tablespoon ghee
• 1 teaspoon panch phoron
• 1 dried red chili
• 1 small bay leaf
• 1 teaspoon cumin powder
• 1 teaspoon garlic (or 1-2 cloves fresh chopped garlic)
• 1/2 teaspoon turmeric powder

Steps

Ready to get going

• Peel the squash, and chop into 1 to 1/2 inch cubes (discard the seeds and innards!)
• Heat the ghee in a pan over medium heat
• When hot, add in the panch phoron, dried red chili and the bay leaf.
• Stir fry until the seeds start to pop
• Add in the squash and stir fry until every piece is coated with the ghee and spices
• Turn of the heat to high
• Add in the remainder of the spices and stir fry an additional 5 minutes
• Turn the heat to medium
• Add a 1/2 cup water and cook covered for another 15-20 minutes until the squash is tender.