This is a very traditional no onion or garlic Bengali recipe. Sometimes black chick peas are used in this recipe although I have not used it this time. The key to this recipe is using minimal ingredients. It is simple, hassle free tasty cooking. Served with rice or roti, it is absolutely delicious @sarchakra
COOK TIME: 20 mins
PREP TIME: 10 mins
YIELDS: Serves or makes 3-4
Ingredients
- Squash 2 cups, cubed
- Red chilies 3, broken
- Mustard seeds 1 tbsp
- Oil 1 tbsp
- Ginger paste 1 tbsp
- Salt
- Sugar 1 tsp
- Coconut grated 2 tbsp
- Turmeric 1 tbsp
- Red chili powder 2 tsp
- Yellow mustard paste 1 tbsp
- Heat oil. Temper mustard seeds and red chilies. Add in squash. Add salt and turmeric. Cook covered in low flame till nearly done.
- Add mustard paste, red chili powder, ginger paste, sugar and stir. Add coconut. Cook for a couple of minutes till done. Serve.
Notes:
This recipe works with any pumpkin or squash. I’ve used acorn squash simply because I love it and it is very readily available here in Minnesota, but this would work with other kinds of squash too.
I’ve used frozen grated coconut which works really well without going through the hassle of grating a fresh coconut.
I love to cook with yellow mustard instead of preparing black mustard paste because I find sometimes the chaff can make the paste bitter if the mustard is not fresh. With the yellow mustard paste all the hard work is done for you and the strong pungent aroma of the mustard really helps bring out the flavor in this recipe.
sarchakra 
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