Kumror ghanto
4 servings
Ingredients
| Quantity | 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 |
Directions
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