A true taste of India: Bengali five-spice squash

A true taste of India: Bengali five-spice squash

Panch phoron is a spice mix used in lots of Bengali recipes. You can also cook this stir-fry with mustard oil for a slightly more pungent flavour.

봉사 4

3 tbsp vegetable oil

2 heaped tsp panch phoron (shop-bought or homemade, see page below)

2 dried mild red chillies, deseeded

5cm ginger root, crushed to a paste

850g squash or pumpkin, peeled and cut into bite-sized chunks

1½ tsp ground turmeric

1 tsp Kashmiri chilli powder or mild chilli powder

2 heaped tsp ground coriander

2 tsp dark soft brown sugar or jaggery

salt, to taste

100ml water

chopped coriander, to garnish

  • Heat the oil in a nonstick wok or kadhai (traditional Indian iron or steel cooking pot) over a medium heat. Add the panch phoron and red chillies, letting them sizzle for a few seconds, then add the ginger paste and fry for a minute, making sure you stir so it does not burn.
  • Add the chopped squash or pumpkin and stir for 2-3 minutes before adding the powdered spices and sugar or jaggery. Season to taste and stir well, then add the water and bring to a simmer. Reduce the heat to low, cover and cook for 6 의사록. Stir, add a splash more water and continue to cook for a further 10-12 minutes with the lid on. You want the squash to be fully cooked, yet holding its shape.
  • When you are ready to eat, garnish with fresh coriander and serve with dal, pickles and flatbreads.

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