Pumpkin or Hubbard Squash Cooked with Bengali Seasonings

Bangali Kaddu – Madhur Jaffrey’s World Vegetarian

I make this with both pumpkin and Hubbard squash. From a 3 -pound segment with skin, I am usually left with about 2 pounds of seedless, skinless flesh.

You may serve this with most Indian meals. For a more elaborate meal with an international feel, I like to put this dish together with Palestinian Rice with Lentils and Browned Onions (page 404), Sliced Tomatoes in a Tomato Sauce (page 303), some greens, such as Sautéed Spinach with Dill and Onion (page 225), and a yogurt relish or cheese dish.

Ingredients

¼ cup mustard oil or olive oil
½ teaspoon whole cumin seeds
½ teaspoon whole brown mustard seeds
¼ teaspoon nigella (kalonji)
¼ teaspoon whole fennel seeds
1/8 teaspoon whole fenugreek seeds
2 bay leaves
2 to 3 whole dried hot red chiles (of the
cayenne type)
About 2 pounds pumpkin or Hubbard squash flesh (from a 3-pound segment), cut into 1- to 1½-inch cubes
¾ to 1 teaspoon salt
1½ tablespoons light brown sugar

Method

Put the oil in a large, wide, preferably nonstick pan and set over medium-high heat. When hot, put in the cumin and mustard seeds. As soon as the mustard seeds begin to pop, a matter of seconds, put in the nigella, fennel, fenugreek, bay leaves, and red chiles. Stir once or twice quickly and put in the pumpkin or squash. Stir for a minute. Cover, turn the heat down to low, and cook for 40 to 45 minutes, or until just tender, stirring now and then and replacing the cover each time. Uncover and add the salt and sugar. Stir gently, mashing the pumpkin lightly so that you retain some texture. Serve hot.

Note: The whole chiles should be eaten only by those who know what they are doing. If you like, you could remove the bay leaves and chiles, though I find their presence both decorative and authentic.

SERVES 4 TO 6

Indian

Vegetarian

Source

Madhur Jaffrey, World Vegetarian