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My theme for 3rd week of Blogging Marathon# 22 is "Bengali Dishes". I fell in love with Bengali cuisine after cooking for BM# 5. I love the use of various whole spices and the combination of flavors that make Bengali dishes, so unique and delicious. For the first day, I made Butternut squash & Chickpea curry from Bongmom's blog. It's called Kumror Chakka and is traditionally made with pumpkin, but since I had butternut squash at home I used it to make the curry. This is a very simple dish and wholesome dish that is great with rotis or luchis...


Servings

4 serving

Total time

50 minutes


Ingredients

  • 4 cups butternut squash (- chopped (about 1 medium size squash))
  • 1 potato (- medium, peeled and diced)
  • 1 cup Chana (Kala (Chickpeas)**)
  • 1 tsp Methi seeds ((Fenugreek ))
  • 2 chilies (Dry red)
  • 15 oz. can black beans (Ground)
  • 15 oz. can black beans (Ground)
  • 1 tsp ginger (- finely grated)
  • 2 chilies (Green - slit)
  • 15 oz. can black beans
  • to taste Salt


Method

  1. Soak kala chana overnight. Pressure cook with a pinch of sugar under cooked. Adding sugar makes the chana soft and tasty (says my Mom :-))
  2. Heat 2tbsp oil in a saute pan, add methi seeds, hing and dry red chilies. Once the seeds start to change color add the potato and cook until lightly browned, about 3-5 minutes.
  3. Add ground cumin, coriander, grated ginger and green chilies. Mix well and cook for a minute. Add a sprinkle of water if the masalas are sticking to the pan.
  4. Next add the chopped butternut squash (pumpkin) and salt; cover and cook until potatoes and squash are completely cooked.
  5. Finally add garam masala and cook for another minute. Switch off the heat and let the curry sit for sometime for all the flavors to mingle.

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