Bengali Pumpkin Curry
Ingredients
- 1 Whole Pumpkin or Butternut Squash peeled, cut into large 1 ½ inch cubes
- 2 Dried Red Chilies or fresh Green Chiles whole
- 2 Tbsp Sugar
- 1 Tbsp Panch Phoran spice mix
- 1/4 Rice Bran oil
- 1 tsp Red Chili powder
- Salt and Pepper to taste
Panch Phoran 5 Spice Mixture (Mix 1/2 tsp each)
- Fennel seeds
- Cumin seeds
- Nigella seeds
- Brown mustard seeds
- Fenugreek seeds
Method
- Add rice bran oil to a large dutch oven over medium-high heat.
- When oil is hot, add panch phoran spice mixture, dried red chilies, and sugar and let spice mixture sizzle for a minute.
- If using green chilies, cut off the stem end and gently cut into the middle of the chili to open it, but don’t cut all the way through
- Add squash to the pot and add spice mix Panch Phoran, oil and squash together
- Add chili powder and a bit of salt, sugar if needed
- Add a ¼ cup of water to help the squash steam, reduce the flame to low and let cook until squash is soft and mushy.
- Serve with rice and/or rotis
