Yield: 4 servings
Measure | Ingredient |
---|---|
2 tablespoons | Vegetable oil |
1 each | Bay leaf |
1 each | Dried red chile |
¼ teaspoon | Kalonji seeds |
1 teaspoon | Green chile, seeded & minced |
¼ teaspoon | Turmeric |
4 cups | Butternut squash, cubed |
½ teaspoon | Salt |
½ teaspoon | Sugar |
¼ cup | Water |
1 teaspoon | Black mustard seeds, ground to a powder & mixed with |
2 teaspoons | Water, let stand for 30 mins |
¼ 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"
* CROSSPOSTED Submitted By INTERCOOK On 11-13-95