Radish, Kale and Kabocha Squash Stir Fry with Panch Phoran

Name: Radish, Kale and Kabocha Squash Stir Fry with Panch Phoran
Yield: 4 servings
Ingredients: 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

Serves 4

Recipe adapted from Rinku Bhattacharya, The Spice Chronicle

greens hearty greens radishes winter squash

Method

1
– Heat the oil in a large skillet or wok and add in the panch phoron and wait until the spices crackle.
2
– Add in the ginger and the chilies and stir lightly.
3
– Add in the radishes and the kabocha squash and mix well.
4
– 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.
5
– 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.
6
– Mix in the kale or greens and stir well. Cook until just wilted.

From the farm's kitchen

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