Kumror ghanto

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

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