KUMRO CHENCHKI Bengali Five-Spice Squash

Name: KUMRO CHENCHKI Bengali Five-Spice Squash
Cuisine: Asian, Indian
Ingredients: 3 tbsp vegetable oil; 2 heaped tsp panch phoron (shop-bought or homemade, spice blends); 2 dried mild red chillies, deseeded; 5 cm (2 in) ginger root, crushed to a paste; 850 g (1 lb 13 oz) 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; 100 ml (3½ fl oz/scant ½ cup) water; chopped coriander (cilantro), to garnish

3 steps

Bengali stir-fried squash or pumpkin is cooked with panch phoron and sweetened with soft brown sugar or jaggery. This spice mix is used in lots of Bengali recipes. You can also cook this stir-fry with mustard oil for a slightly more pungent flavour.

Updated at: Thu, 17 Aug 2023 00:04:47 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories191.8 kcal (10%)

Total Fat12.5 g (18%)

Carbs21.5 g (8%)

Sugars2.4 g (3%)

Protein2.4 g (5%)

Sodium317.2 mg (16%)

Fiber4.6 g (16%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

3 Tbspvegetable oil

2 heaped tsppanch phoron

shop-bought or homemade, spice blends

2dried red chillies

mild, deseeded

5 cmginger root

crushed to a paste

850gsquash

or pumpkin, peeled and cut into bite-sized chunks

1 ½ tspground turmeric

1 tspKashmiri chilli powder

or mild chilli powder

2 heaped tspground coriander

2 tspdark soft brown sugar

100mlwater

chopped, cilantro, to garnish

Instructions

Step 1

Heat the oil in a non-stick wok or kadhai 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.

Step 2

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 minutes. 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.

Step 3

When you are ready to eat, garnish with fresh coriander and serve with dal, pickles, flatbreads such as luchi, or puris.