Kumror Ghanto
bengali, indian, side dish, vegetables
2 tablespoon vegetable oil
1 bay leaf
1 dried red chile
1/4 teaspoon kalonji seeds
1 teaspoon green chile, seeded & minced
1/4 teaspoon turmeric
4 cup butternut squash, cubed
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 cup water
1 teaspoon black mustard seeds, ground - to a; powder & mixed with
2 teaspoon water, let stand for 30 mins
1/4 cup coconut, shredded
Heat oil over medium-low heat in a skillet. Fry bay leaf & red chile until the chile blackens. Fry kalonji seeds for a few seconds. Add green chile, turmeric & stir a few times. Stir in butternut squash, salt, sugar & water.
Simmer, covered, for 10 minutes. Add mustard paste & stir gently to mix with the sauce. Simmer, covered, until the vegetables are tender, but not mushy. Carefully stir in the coconut. Remove from heat & scattr cialntro on top.
Bharti Kirchner, "The Healthy Cuisine of Indian: Recipes from the Bengal Region"
Yield: 4 servings