Don't forget to add some rice on the side.
Those of you who are not familiar with how bharta is supposed to taste like or dislike the flavor of wasabi will not enjoy this dish. As someone who grew up with bharta and has tried many different varieties and recipes, this variation is something I will be making often. I've used this base with tons of other squash varieties and potatoes and it's delish.
I was also confused on whether you just stir in the spices raw so I toasted them in a pan and then added the oil to heat it up a bit before stirring the oil/spice mixture into the squash. My squash also ended up a bit wetter than expected after baking. Since I made the whole thing ahead of time, I reheated the dish in the oven without a lid and evaporated some of the liquid before serving.
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