Wednesday, January 02, 2013

Butternut squash with panch phoron

Panch phoron an unique blend of five spices (call it Indian five spices) gives a delicate and well balanced flavor to any vegetable. Make a blend of fenugreek seeds, nigella seeds, cumin seeds, black mustard and fennel seeds in equal parts and store them in your pantry. Season a variety of veggies like potatoes, cauliflower and even dal with this spice. Check out this post at Bong Mom's cookbook for more info and recipes using Panch Phoron. 

Seasoning butternut squash with panch phoron takes it to the next level. Serve it with a bowl of hot rice and dal or eat it as a warm salad. You will love the flavors of the spices that go so well with the squash.
Butternut squash with panch phoron recipe

3 to 4 cups of cubed butternut squash
1 medium onion chopped
1 tsp panch phoron spice mix
A few curry leaves
1/4 tsp turmeric powder
2 green chillies (adjust to taste)
Salt to taste
Fresh chopped cilantro for garnish
1-2 tsps oil

1. Pour oil in a saute pan and add the panch phoron. 
2. Let it crackle and then add the curry leaves, green chillies and onion and saute until onions are soft.
3. Next add the butternut squash, turmeric powder and salt.
4. Cover and cook the squash. Do not add water as the squash will become mushy.
5. After 3 to 4 minutes remove the lid and cook until fork tender.
5. Garnish with fresh cilantro.

1. Look for cubed butternut squash in grocery stores. I got it from Costco. 
2. Use dry red chillies instead of green chillies.

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