Kumror Ghanto- (India)

[Guest guest]

My favoite way to eat butternut.

Coconut really adds to this recipe.

 

Kumror Ghanto-India

 

2 tbsps. vegetable oil

1 bay leaf

1 dried red chile

1/4 tsp. kalonji seeds (Indian market)

1 tsp. green chile, seeded & minced

1/4 tsp. turmeric

4 cups butternut squash, cubed

1/2 tsp. salt

1/2 tsp. sugar

1/4 cup water

1 tsp. black mustard seeds, ground to a powder and

mixed with 2 tsps. water, let stand for 30 minutes

1/4 cup coconut, shredded

 

Heat oil over medium-low heat in a skillet. Fry bay

leaf and red chile

until the chile blackens. Fry kalonji seeds for a few

seconds. Add

green chile, turmeric and stir a few times. Stir in

butternut squash,

salt, sugar and water.

Simmer, covered, for 10 minutes. Add mustard paste and

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 and scatter cilantro on top.

Serves 4.

 

 

 

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