Add rice bran oil to a large dutch oven over medium-high heat.

When oil is hot, add panch phoran spice mixture, dried red chilies, and sugar and let spice mixture sizzle for a minute.

If using green chilies, cut off the stem end and gently cut into the middle of the chili to open it, but don’t cut all the way through

Add squash to the pot and add spice mix Panch Phoran, oil and squash together

Add chili powder and a bit of salt, sugar if needed

Add a ¼ cup of water to help the squash steam, reduce the flame to low and let cook until squash is soft and mushy.

Serve with rice and/or rotis