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Kumror ghanto

Yield: 4 Servings

Ingredients:

• 2 tb Vegetable oil
• 1 ea Bay leaf
• 1 ea Dried red chile
• 1/4 ts Kalonji seeds
• 1 ts Green chile seeded & minced
• 1/4 ts Turmeric
• 4 c Butternut squash cubed
• 1/2 ts Salt
• 1/2 ts Sugar
• 1/4 c Water
• 1 ts Black mustard seeds ground -- to a powder & mixed with
• 2 ts Water let stand for 30 mins
• 1/4 c Coconut

Instructions:

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

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