Radish, Kale and Kabocha Squash Stir Fry with Panch Phoran
Recipe adapted from Rinku Bhattacharya, The Spice Chronicle
2 tablespoons oil
1 teaspoon panch phoron (Bengali Five Spice Blend – made with equal amounts of cumin seed, fennel seed, fenugreek seed, black mustard seed and nigella seeds – if you don’t have nigella seeds, you can substitute sesame seeds, or more cumin seeds)
2 teaspoons grated ginger
2 to 3 red dried or fresh chilies (optional)
2 cups cubed daikon
1-1/2 cups of cubed kabocha squash
A pinch of turmeric
1/2 teaspoon red cayenne pepper
Salt to taste
3 cups of kale or other hearty greens
– Heat the oil in a large skillet or wok and add in the panch phoron and wait until the spices crackle.
– Add in the ginger and the chilies and stir lightly.
– Add in the radishes and the kabocha squash and mix well.
– Stir in the turmeric, cayenne pepper and the salt. Cover the skillet and reduce the temperature to low and let it rest for about 10 minutes.
– Remove the cover, letting the steam water drip into the pan and stir well. The vegetables should be tender crisp at this point, if not, cover and cook further.
– Mix in the kale or greens and stir well. Cook until just wilted.
