Bengali Squash Curry

This Bengali Squash Curry can be done with any squash or pumpkin. Cooked with mustard oil and spiced with Panch Phoron or Bengali five spice gives it the quintessential Bengali flavor @sarchakra

PREP TIME: 10 mins

COOK TIME: 20 mins

YIElDS: Serves 4-5

Ingredients

  • Squash 1, cut into cubes
  • Potatoes 2, cut into cubes
  • Panch Phoron 2 tsp
  • Mustard oil 3 tbsp
  • Whole dried red chilies 2
  • Bay leaf 1, broken
  • Onion 1 small, finely chopped
  • Salt to taste
  • Turmeric 1 tbsp
  • Sugar 1 tbsp
  • Ginger 1 tbsp, grated
  • Coconut powder 2 tbsp
  • Flour 1 tbsp

Method

  • Heat mustard oil. Temper with bay leaf, Panch Phoron (fennel seeds, cumin seeds, mustard seeds, nigella seeds and fenugreek seeds) and dried red chiles. Let it crackle.
  • After a few seconds add chopped onion. Sauté till onion is slightly golden.
  • Add cubed squash and potatoes.
  • Put in salt, turmeric, red chili powder and roasted cumin powder.
  • Add grated ginger. Mix and sauté for a couple of minutes.
  • Pour in 2 cups of water. Mix.
  • Cover and cook on a low flame till the squash and potatoes are done.
  • Add coconut powder and sugar.
  • Turn the flame to high. Put in flour and let the curry cook till it dries up to the consistency you would prefer.
  • Serve with rice or paratha.

Notes

I always leave the peel of the squash on. These are home grown squash so I am comfortable to have the peel on. Feel free to take the peel off if that’s what you would prefer.

Panch Phoron is that magical Bengali five spice which is used in many Bengali recipes.

Mustard oil gives the dish a smoky flavor. So does the roasted cumin powder. Just fry roast 1 tbsp of cumin seeds in a pan till aromatic. Cool and crush.

Bengali food almost always uses a little bit of sugar to balance the saltiness and spiciness of a dish.

Love squash or pumpkin? Check out these recipes: Kachalonka Diye Kumro (Squash with Green Chilies, Kumro Shaag Diye Sheddo Masoor Dal (Red Lentils with Squash Greens) , Kumro Saag Chhochori (Pumpkin Greens with Vegetables) , Kumro Shaag Diye Chingri Chochhori (Pumpkin Greens with Shrimp) , Kumro Shaag Diye Mung Dal (Mung Dal with Pumpkin Leaves) , Kumro Phool Bhaja (Fried Pumpkin/Squash Blossoms) Kaddu Curry/Kumror Dalna (Pumpkin Curry) Kumro Chokka (Squash Stir Fry in Mustard Paste).

Steps
Bengali Squash Curry
Closeup

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.