Pumpkin with panch phoron

Pumpkin with panch phoron

By
From
Spice Kitchen
Serves
4
Photographer
Jana Liebenstein

Bengal is the only region in India where food is traditionally served in a succession of courses. First, vegetables are served with steamed rice, followed by dal, fish and meat curries. This dish of pumpkin with panch phoron is a typical Bengali recipe – a simply cooked vegetable with the five spices found in panch phoron highlighting the vegetable’s natural flavours. Serve with other curries and steamed rice.

Ingredients

Quantity Ingredient
1 tablespoon mustard oil
1 dried whole red chilli
1 teaspoon Panch Phoron
500g pumpkin such as butternut, jap or kent, peeled and diced
1/2 teaspoon sugar, (optional)
1/2-1 teaspoon salt, or to taste

Method

  1. Heat the mustard oil in a small wok or frying pan over a medium heat. Stir in the chilli and panch phoron and cook until the panch phoron starts to crackle.
  2. Immediately stir in the pumpkin, sugar, if using, and salt. Add 125 ml water, then reduce the heat to low, cover and cook, stirring occasionally, for about 30 minutes, or until the pumpkin is soft. Serve hot.
Tags:
restaurant
Indian
India
Asia
Asian
Spice Kitchen
Ragini
Dey
restaurant
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