Methods

1. Place the kokum petals in a blender, cover with 1/2 cup boiling water, and allow to rehydrate for at least 20 minutes to 1 hour. Blend until smooth and set aside. Alternatively, soak the kokum petals in a small bowl and squeeze the rehydrated petals to break them apart into small pieces.
2. Heat the coconut oil a large pot, Dutch oven or karipot over medium heat. Add the coriander, mustard seeds and fenugreek, and cook, stirring occasionally, until the mustard seeds start to pop, about 30 to 45 seconds. Add the curry leaves and fry the leaves until they turn a deep shade of green, about 1 minute more.
3. Add the shallots and sauté, stirring occasionally, until they are softened and translucent, about 5 to 6 minutes. Add the green chillies, garlic, ginger, and tomato paste and cook until the aromatics are fragrant and the tomato paste has deepened in color to brick red, about 3 to 4 minutes. Add the powdered chillies, turmeric, salt, and pepper, and cook, stirring constantly, for 30 seconds, being careful not to burn the spices. Add the reserved kokum and any soaking liquid, as well as the coconut milk, and stir to combine. Bring to a simmer, taste and adjust salt as necessary.
4. Add the squash, gently stirring to coat the pieces in the gravy and arrange into as close to a single layer as possible, making sure the pieces are submerged in the liquid. Bring back to a simmer, reduce the heat to low, cover and cook, stirring a couple times, until the squash is fork-tender, but not falling apart and the coconut oil starts to split creating a bright red slick across the surface of the curry, about 20 to 25 minutes for more delicate squash (like delicata) and 25 to 30 minutes (like kabocha, acorn and butternut).
5. Turn off the heat, keep covered and let sit for 15 to 20 minutes (this will continue to gently cook the squash and allow the flavors to penetrate all the way through the vegetables). Enjoy hot with short grain rice or Moringa Lachha Paratha.