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.
- 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
- 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.