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Kumror ghanto

Yield: 4 Servings

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

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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Asian Recipes » Indian Recipes » Mexican Recipes
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1000's of Free International and Ethnic Recipes

Asian Recipes » Indian Recipes » Mexican Recipes European Recipes from Italy, Spain, France and More

Asian Recipes » Indian Recipes » Mexican Recipes
European Recipes from Italy, Spain, France and More