Bengali style Squash-Potato Sabji is a lightly spiced, onion-garlic free dish that is delicious to eat and can be whipped up quickly with pantry staple spices. Pair this with rice or roti.
Peel and cut the squashes into cubes, wash and keep aside.
Peel and cut the potatoes into cubes, wash and keep aside.
Heat oil in a deep frying pan/kadai. Saute the potatoes over medium heat until pale golden in colour, remove and keep aside.
Fry bori until golden brown, remove and keep aside.
In the remaining oil, temper with cumin seeds, bay leaves, and whole dry red chilli.
Next to add cumin powder, coriander powder, turmeric powder, and salt. Mix well and sauté for a few seconds over medium heat.
In this spice mix add ¼ cup water, keep mixing and stirring for next 1 minute or until the masala starts releasing well. This step helps the spice powders to dissolve well.
Now add tomato puree and ginger paste, mix well.
Add squash cubes, potatoes, peas, and green chillies. Mix well, and cook covered for 5-6 minutes, keep stirring in between.
Add ¾ cup of water (read note), and cook the sabji with the lid on until the veggies are completely done, keep stirring in between.
Add sugar, fried bori, and garam masala powder at the end. Mix well, and cook uncovered for 2-3 minutes.
Add the fried bori, garnish with fresh coriander leaves, remove from the heat and transfer to a bowl.
Serve hot with Roti/Rice, Enjoy!