The Culinary Hoppers have decided Bengali Cuisine for this month.Actually this cuisine is completely new to me but I started liking the taste of Bengali dishes.This recipe is a very typical Bengali recipe. This one is slightly harder to cut, but the nicest thing is that it has far less seeds compared to the pumpkin.
While the pumpkin is like a big hollow, the butternut squash is chunky all the way through till the bottom rounded bit which has all the seeds- in short, less messy. Not only is it a good source of fiber, but it is bursting with the goodness Vitamins A, C and E. Pumpkin is also called kumro in Bengali. This dish is slightly on the sweeter side and is ideal with roti/paratha. This dish is quite a standard one using usual spice combinations.
Check out more Side dish varieties
Cuisine: Indian (Bengali Cuisine)
Recipe Type: Side Dish for rotis
2. Heat oil in a pan. When hot, but but steaming hot, add in the bay leaves, chilies, cumin seeds and asafoetidaThen add grated ginger followed by the dry masala powders. Put the potato pieces with little salt and little turmeric powder into the oil and fry till it become little brown in color.
3. Add the turmeric, chili powder, coriander powder and salt. Mix well. Add the ginger. Add in the pumpkin. Mix well. Put 1/2 cup of water into the pan and close the lid of the pan and cook till vegetables are fully cooked.
Cover and cook on a medium fire for about 10 minutes. The potatoes and pumpkin both cook around the same time, especially if it is the butternut squash. Red Indian pumpkin tends to cook a little faster.
4. Try breaking the potatoes and pumpkin with your ladle. At last put 1/2 teaspoon garam masala and 1teaspoon ghee into the pan and cook for 2-3 mins.
5. Garnish with cilantro and enjoy
Masoor dal and rice
I prefer not to overcook the pumpkin, because it then mushes up.
Shubha - Bengali Cuisine
Jayashree -Ghugni Chaat
Padma -Dhonepata Fulkopi
Parvathy -Sweet Potato posto
Swati -Aloor dum
Piyali -Sarson wali bhindi