Kumror Ghanto
Description
This Indian side-dish features Vegetable oil, Bay leaf, Dried red chile, Kalonji seeds, Green chile. It delivers smooth, comforting richness, sweet, indulgent flavor. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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to a powder & mixed with 2 ts Water,
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let stand for 30 mins 1/4 c Coconut, shredded
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Heat oil over medium-low
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heat in a skillet.
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Fry bay leaf & red chile until the chile blackens.
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Fry kalonji seeds for a few seconds.
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Add green chile, turmeric & stir a few times.
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Stir in butternut squash, salt, sugar & water.
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Simmer, covered, for 10 minutes.
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Add mustard paste & stir gently to mix with the sauce.
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Simmer, covered, until the vegetables are tender, but not mushy.
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Carefully stir in the coconut.
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Remove from heat & scattr cialntro on top.
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Bharti Kirchner, "The Healthy Cuisine of Indian: Recipes from the Bengal Region"
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 356.9kcal
- % Daily Value *
- Total Fat 10.2g16%
- Saturated Fat 1.7g9%
- Cholesterol 0.0mg0%
- Sodium 2462.1mg103%
- Total Carbohydrate 73.7g25%
- Dietary Fiber 11.5g46%
- Sugars 32.7g
- Protein 4.5g9%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
bay, black, butternut, chile, cubed, dried, frying, ghanto, green, ground, indian, kalonji, kumror, leaf, minced, mustard, oil, red, salt, seeded
