One of my favorite curries from Mother’s/ Grandmothers place, Banaras, this is traditionally made with pumpkin. Since I find pumpkin in USA/
Canada sweeter than back in India, I started using butternut or acorn squashes to make this dish ! It pairs well with kachori (puri style) and bring memories of wanting to eat it for breakfast as soon as we arrived in Banaras for vacation. Give it try and enjoy it this winters!
Vegetarian
Serving Size : 5
Prep ⏰: 10 mins | Cook ⏰ : 15 mins
Ingredients
1 acorn squash or pumpkin or butternut squash, ~1 inch cubes
4 small potato , boiled and cut in ~1 inch cubes
1 cup black channa, boiled
1 tsp turmeric powder
2 tbsp coriander powder
1 tbsp amchur powder
1 tsp garam masala
2 tsp chilli powder
1.5 tsbp oil (mustard oil, if available)
panch phoran
2 red chillies
2 tbsp ginger green chilli paste
1/4 tsp asafetida
1 tbsp coriander leaves , chopped for garnish
salt to taste
Panch phoran spice(my preference for this recipe)
2 tsp cumin seeds
1.5 tsp mustard seeds
1/2 tsp fennel seeds
1/4 tsp fenugreek seeds
1/4 tsp nigella seeds / kalonji
In a pan, heat oil at medium high then add asafetida, cumin seeds, mustard seeds, fennel seeds, nigella seeds, fenugreek seeds and chillies. Sauté the mixture for 1-2 minute.
Add ginger green chilli paste and sauté it for 2-3 mins.
Stir in all spices like turmeric, chilli powder, coriander powder, amchur powder and garam masala. Quickly stir and add 2-4 tbsp of water to avoid burning the spices.
Now add potatoes, black channa and mix well. After 3-4 mins, add in the squash or pumpkin and sauté for 1-2 mins.
Add about 2 cups of water, salt to taste and cook with covered with lid 3-4 minutes.
Mix well, and cook the mixture covered for at medium low heat 5-6 minutes.
Garnish with coriander leaves and serve hot with puri, naan or roti and enjoy !
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