A delicate and fresh tasting stir fry made in the Bengali style of cooking, pairing kabocha with fresh fenugreek and coconut.

Kabocha Squash With Fresh Fenugreek and Coconut [Vegan]


Cooking Time




  • 2 tablespoons oil (preferably mustard oil)
  • 1 teaspoon panchphoron (Bengali Five Spice)
  • 1 red onion, finely diced
  • 3 cups of cubed kabocha squash (about ¾ pound, half a medium sized squash)
  • 1 teaspoon red cayenne pepper
  • 1 teaspoon freshly powdered cumin
  • 1 teaspoon salt or to taste
  • 11/2 cups of chopped fresh fenugreek
  • 3 tablespoons freshly grated coconut


  1. Heat the oil for a minute or two and add in the panchphoron. After the spice crackles, add in the onion and cook for about 3 to 4 minutes. Add in cubed kabocha squash and mix well. Stir in the red cayenne pepper, cumin and salt and mix well.
  2. Reduce the heat to medium and cover and let the squash steam cook for about 5 minutes.
  3. Remove the cover, the squash should be fork tender at this point, add in the fenugreek and the greens wilt (this should take about a minute or so). Stir well. Add in the grated coconut and mix well. Cook for another minute and serve.