Make the panch phoran spice blend - Combine all the above-mentioned spice blend and keep it aside. If making just for this one recipe, use about ½ teaspoon of each spice and combine.
½ teaspoon Mustard seeds, ½ teaspoon Nigella seeds, ½ teaspoon Fenugreek seeds, ½ teaspoon Cumin seeds, ½ teaspoon Fennel seeds
Prep - Peel the butternut squash and potatoes and chop them into 1-inch cubes. Wash and chop the bell peppers into 1-inch cubes as well.
In a wide pan, heat the oil and add the panch phoron spice blend (about 2 teaspoon), bay leaves, and red chilies.
2 Dry red chilies, 2 tablespoon Oil, Panch Phoron, 2 Bay leaves
Fry the spices until they are aromatic and then add the prepped vegetables.
3 cups Butternut squash, 2 Potatoes, 1 Bell pepper
Add the turmeric powder, green chilies, salt, and sugar and mix well.
2 Green chilies, ½ teaspoon Turmeric powder, to taste Salt, 1 teaspoon Sugar
Now add the milk and cook the vegetables until they are soft and all the liquid has been absorbed.
4 tablespoon Milk
Serve the Panch Phoron Tarkari hot with rice or parathas!