This blog is dedicated to Mum, my greatest mentor. It is a compilation of simple recipes - Bengali, Indian, Burmese and Continental, among others. All of these recipes have been tested in my kitchen. Most use everyday ingredients found at your local market, but some use specialty ingredients available at Asian and/or Indian markets. Comments are welcome and members are invited to send in any recipes they would like to share.
Kumro (pumpkin) Bati (dish/one-dish) Chorchori (stir-fried curry) is a delectable Bengali preparation with pumpkin or butternut squash. In North America, the latter is far more readily available and makes a good substitute for pumpkin.
Types of Pumpkin
A cross-section of each type of pumpkin makes it recognizable in the supermarket. Butternut squash is a hard winter vegetable which I generally avoid because it is so difficult to peel and chop.
Chopped Butternut Squash
Imagine my surprise and delight when I came across this 3 lb. bag of chopped butternut squash at our membership supermarket. It takes away all the intimidation presented by this hard vegetable and makes it more of a staple in my kitchen.
After heating and tempering the oil, these frozen cubes of butternut squash were taken straight from the freezer into the frying pan. Once they thawed, they cooked in a jiffy with minimal spices.
Stir-Fried Butternut Squash
The dish was ready in less than 20 minutes! Makes a colourful and lovely side dish, served with hot, steamed Basmati rice or any Indian bread.