Back to 5 servings vegetables 2 tablespoons mustard oil 1 teaspoon panch phoron, Bengali five-spice 2 dried red chilies, broken 1 medium bay leaf 1 inch ginger, grated 2 cups pumpkin or butternut squash, peeled and cut into bite-size chunks 1 medium sweet potato, peeled and cut into chunks 1 medium potato, peeled and cut into chunks 1 medium radish, peeled and chopped 6 small baby eggplants, chopped 2 cups cabbage, thickly chopped 1 cup flat green beans, trimmed and cut into pieces 0.25 teaspoon turmeric 0.5 teaspoon sugar 1 teaspoon salt, or to taste 1 cup water, plus more as needed 1 teaspoon ground cumin finish 0.5 teaspoon garam masala 1 tablespoon cumin seeds, dry roasted and ground 1 tablespoon coriander seeds, dry roasted and ground 1 tablespoon fennel seeds, dry roasted and ground
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1 Step 1: Dry roast the cumin, coriander and fennel seeds in a hot dry pan for a few seconds until fragrant, then grind them to a powder and set aside.2 Step 2: Peel and cut the pumpkin, sweet potato, potato and radish into bite-size chunks, chop the eggplant and cabbage, and trim the green beans.3 Step 3: Heat the mustard oil in a heavy-bottomed pan or kadai over medium heat until it just begins to smoke, then add the panch phoron, broken dried red chilies and bay leaf.4 Step 4: When the spices splutter, add the grated ginger and cook for 1 to 2 minutes, watching that the panch phoron does not darken or burn.5 Step 5: Add the pumpkin, sweet potato, potato and radish one at a time, mixing after each, then add the turmeric, salt and sugar. Cover and cook on low for about 10 minutes, stirring once, until half cooked.6 Step 6: Sprinkle in the ground cumin, pour in 1 cup of water and bring to a boil. Add the eggplant, cabbage and green beans, cover and simmer for 10 to 15 minutes until the vegetables are tender, the eggplant is very soft, and the squash and potato are cooked through.7 Step 7: Stir in the garam masala and cook for 3 to 4 minutes, adding a splash of water if the dish looks dry. Fold gently so the vegetables keep their shape.8 Step 8: Sprinkle over the roasted cumin, coriander and fennel powder, toss gently, taste and add salt if needed, then serve warm.getsaucepan.com/r/61d6e919-ab11-5e5a-a7db-9104b9ec6699
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