3 tablespoons vegetable oil
Large pinch ground asafoetida*
1 bay leaf
1/2 teaspoon panch phoran*
1 to 2 mild dried red chiles
1 small onion, chopped
1/2 teaspoon ground turmeric
2 teaspoons ground cumin
1 heaped teaspoon ground coriander
2 teaspoon ginger paste** (make your own by crushing or blending fresh ginger to a rough paste, adding water, if necessary, to loosen)
1 pound 2 ounces butternut squash, peeled, seeds removed, flesh cut into 1 1/2-inch cubes
1 cup boiling water
8 ounces canned chickpeas, drained and rinsed
1 teaspoon ground garam masala
1 teaspoon ground fennel seeds
*Can be found at specialty Asian or Indian markets. A blend of equal quantities of fenugreek, nigella seeds, fennel seeds, cumin and mustard seeds, available from Asian supermarkets, also known as Bengali five-spice.
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