Maunika Gowardhan s Bengali five spice squash recipe YOU Magazine

Maunika Gowardhan s Bengali five spice squash recipe YOU Magazine

Maunika Gowardhan's Bengali five-spice squash recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Maunika Gowardhan’ s Bengali five-spice squash recipe By You Magazine - October 31, 2021 Panch phoron is a spice mix used in lots of Bengali recipes. You can also cook this stir-fry with mustard oil for a slightly more pungent flavour. Sam Harris SERVES 4 3 tbsp vegetable oil 2 heaped tsp panch phoron (shop-bought or homemade, see here) 2 dried mild red chillies, deseeded 5cm ginger root, crushed to a paste 850g squash or pumpkin, peeled and cut into bite-sized chunks 1 1⁄2 tsp ground turmeric 1 tsp Kashmiri chilli powder or mild chilli powder 2 heaped tsp ground coriander 2 tsp dark soft brown sugar or jaggery Salt, to taste 100ml water Chopped coriander, to garnish Heat the oil in a nonstick wok or kadhai (traditional Indian iron or steel cooking pot) over a medium heat. Add the panch phoron and red chillies, letting them sizzle for a few seconds, then add the ginger paste and fry for a minute, making sure you stir so it does not burn. Add the chopped squash or pumpkin and stir for 2-3 minutes before adding the powdered spices and sugar or jaggery. Season to taste and stir well, then add the water and bring to a simmer. Reduce the heat to low, cover and cook for 6 minutes. Stir, add a splash more water and continue to cook for a further 10-12 minutes with the lid on. You want the squash to be fully cooked, yet holding its shape. When you are ready to eat, garnish with fresh coriander and serve with dal, pickles and flatbreads. Buy the book Thali by Maunika Gowardhan is published by Hardie Grant, price £22. To order a copy for £18.70 until 14 November, go to mailshop.co.uk/books or call 020 3308 9193. Free UK delivery on orders over £20. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved
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