RECIPE: Bengali Squash

[Guest guest]

BENGALI SQUASH

 

We always use butternut squash for this recipe, but a similar one could be

substituted. It

works fine with other Indian dishes, naturally, but is versatile enough to go

with a variety

of vegetarian dishes to make up a meal.

 

2 Tbsp olive oil or less

1/2 tsp whole cumin seedsÕ

1/2 tsp whole brown mustard seeds

1/4 tsp whole fennel seeds

1/8 tsp whole fenugreek seeds

2 bay leaves

3 whole dried hot chiles

2 lbs butternut squash cut into 1-inch cubes

3/4 tsp salt or to taste

1-1/2 tsp brown sugar

 

Put the oil in a wide pan over medium-high heat and, when hot, put in the cumin

and

mustard seeds. TheyÕll soon pop (stand back!) and thatÕs when you add the

fennel,

fenugreek, bay, chilies. Quickly stir and add the squash. Stir for about a

minute, turn heat

to low and cover the pan for 45 minutes, or until tender. Give it a stir now and

then.

 

Add the salt, sugar, and gently stir, mashing the pumpkin lightly with a fork so

that you

retian some texture. Serve hot with brown basmati rice and other Indian dishes.

 

Best, Pat