Kumror Ghanto Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Vegetable oil,
1 each: Bay leaf,
1 each: Dried red chile,
1/4 tsp: Kalonji seeds,
1 tsp: Green chile, seeded & minced
1/4 tsp: Turmeric,
4 cup: Butternut squash, cubed
1/2 tsp: Salt,
1/2 tsp: Sugar,
1/4 cup: Water,
1 tsp: Black mustard seeds, ground, to a powder & mixed with
2 tsp: Water, let stand for 30 mins
1/4 cup: Coconut, shredded
Directions:
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"
Source from luhu.jp
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"
Source from luhu.jp