My theme for 3rd week of Blogging Marathon# 22 is “Bengali Dishes”. I fell in love with Bengali cuisine after cooking for BM# 5. I love the use of various whole spices and the combination of flavors that make Bengali dishes, so unique and delicious.
For the first day, I made Butternut squash & Chickpea curry from Bongmom’s blog. It’s called Kumror Chakka and is traditionally made with pumpkin, but since I had butternut squash at home I used it to make the curry. This is a very simple dish and wholesome dish that is great with rotis or luchis (Bengali puris).
Bengali Butternut Squash & Chickpea Curry (Kumror Chakka)
- 4 cups Butternut Squash - chopped (about 1 medium size squash)
- 1 Potato - medium, peeled and diced
- 1 cup Chana Kala (Chickpeas)**
- 1 tsp Methi seeds (Fenugreek )
- 2 chilies Dry red
- ½ tsp coriander Ground
- ½ tsp Cumin Ground
- 1 tsp Ginger - finely grated
- 2 chilies Green - slit
- ½ tsp Garam Masala
- to taste Salt
- Soak kala chana overnight. Pressure cook with a pinch of sugar under cooked. Adding sugar makes the chana soft and tasty (says my Mom :-))
- Heat 2tbsp oil in a saute pan, add methi seeds, hing and dry red chilies. Once the seeds start to change color add the potato and cook until lightly browned, about 3-5 minutes.
- Add ground cumin, coriander, grated ginger and green chilies. Mix well and cook for a minute. Add a sprinkle of water if the masalas are sticking to the pan.
- Next add the chopped butternut squash (pumpkin) and salt; cover and cook until potatoes and squash are completely cooked.
- Finally add garam masala and cook for another minute. Switch off the heat and let the curry sit for sometime for all the flavors to mingle.