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Kumror Ghanto

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      Title: KUMROR GHANTO
 Categories: Side dish, Indian, Bengali, Vegetables
      Yield: 4 Servings
 
      2 tb Vegetable oil
      1 ea Bay leaf
      1 ea Dried red chile
    1/4 ts Kalonji seeds
      1 ts Green chile, seeded & minced
    1/4 ts Turmeric
      4 c  Butternut squash, cubed
    1/2 ts Salt
    1/2 ts Sugar
    1/4 c  Water
      1 ts Black mustard seeds, ground
           -- to a powder & mixed with
      2 ts Water, let stand for 30 mins
    1/4 c  Coconut, shredded
 
  Heat oil over medium-low heat in a skillet.  Fry bay
  leaf & red chile until the chile blackens.  Fry
  kalonji seeds for a few seconds.  Add green chile,
  turmeric & stir a few times.  Stir in butternut
  squash, salt, sugar & water.
  
  Simmer, covered, for 10 minutes.  Add mustard paste &
  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 &
  scattr cialntro on top.
  
  Bharti Kirchner, "The Healthy Cuisine of Indian:
  Recipes from the Bengal Region"
 
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