Mixed Pumpkin Squash And Eggplant With Bengali 5 Spices Recipes
MIXED PUMPKIN, SQUASH AND EGGPLANT WITH BENGALI 5-SPICES
Number Of Ingredients 9
Steps:
- 1. Prepare the 5-spices powder. Heat the oil in a large nonstick wok or saucepan over medium-high heat and cook the red chili peppers until golden, 30 seconds. Add the 5-spice powder they should sizzle upon contact with the hot oil. Quickly add the curry leaves and vegetables and cook until golden, about 7 minutes.2. Add the paprika, salt, and sugar, reduce the heat to medium-low, cover the pan and cook, stirring occasionally, until the vegetables are soft, 10 to 12 minutes. (If all the juices evaporate before the vegetables are done, add 1/4 cup water and finish cooking them.) Transfer to a serving dish, mix in the cilantro, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
BENGALI-SPICED SQUASH
This recipe makes wonderful, spicy, roasted squash. It comes from the 'delicious' magazine (november 2004) and appeared together with a very simple roasted ginger chicken. The chicken was a little bit lacking in taste, so I decided not to post it before having the recipe adapted. The squash was lovely, though. I chopped the leftovers and mixed it together with some pan-fried red pepper, chopped flat-leaf parsley, a little bit of olive oil, and lemon juice into couscous which I had cold for lunch. Yummy!
Provided by tigerduck
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 200°C/400°F/gas 6.
- Cut the kabocha or butternut squashes into long wedges (I sliced the upper part of the butternut squash and halved the slices) and remove the peel, seeds and fibres from each piece.
- Heat the sunflower oil in a large frying pan. Add the onion wedges, garlic, chilli and ginger to the pan and cook over a low heat for 5 minutes, stirring now and then, until the onions are just tender.
- Add the spices and cook for a few seconds more.
- Add the pieces of butternut squash and toss everything together until well coated in the spicy mixture.
- Put the squash into a roasting tin and roast it for 35-40 minutes, or until the squash is tender and lightly browned around the edges.
- This is delicious served together with roasted chicken and mint raita, made from chopped fresh mint into natural yogurt.
Nutrition Facts : Calories 103.8, Fat 7.5, SaturatedFat 1, Sodium 9, Carbohydrate 9.3, Fiber 2.6, Sugar 4.4, Protein 2.3
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