Ghanta Tarkari (Mixed Vegetable Coconut Curry)

(recipe from Saveur magazine)

1/3 cup ghee (I used coconut oil)
6 green cardamom pods
6 whole cloves
5 small green Thai chiles or 2 serranos, halved (I chopped them)
2 Indian or regular bay leaves
1 stick cinnamon, halved
1 lb. kabocha or butternut squash, peeled, seeded, and cut into 1" pieces
1 lb. Yukon Gold potatoes, peeled and cut into 1" pieces
6 potol (pointed gourds) or 2 medium zucchini, peeled and cut into 1" pieces
1 loofah (ridge gourd) or 1 large cucumber, peeled, and cut into 1" pieces (I omitted this)
Kosher salt, to taste
1/2 cup fresh or frozen grated coconut (I used dried coconut)
1 tsp. sugar (I used honey)

Melt half the ghee in a 6-qt. saucepan over medium-high heat.  Cook cardamom, cloves, chiles, bay leaves, and cinnamon for 1-2 minutes.  Add squash and potatoes; cook until golden, 8-10 minutes.  Stir in gourds and salt; cook until just tender, 4-6 minutes.  Reduce heat to medium; cook, covered, until vegetables are very tender, 12-15 minutes.  Stir in remaining ghee, the coconut, and sugar; cook 2 minutes.

(I adjusted cooking times and temps to my liking - did not want to overcook the zucchini.  I also added some water during cooking to keep the potatoes and squash from sticking to the bottom of the pan.  Just pay attention and adjust as needed.)