Mixed Pumpkin Squash And Eggplant With Bengali 5 Spices Recipes

MIXED PUMPKIN, SQUASH AND EGGPLANT WITH BENGALI 5-SPICES

Mixed Pumpkin, Squash and Eggplant with Bengali 5-Spices image

Number Of Ingredients 9

Ingredients

1 tablespoon coarsely ground Bengali 5-Spices or store-bought
2 tablespoons mustard oil or peanut oil
2 dried red chili peppers, such as chile de arbol, broken
2 tablespoons minced fresh curry leaves
4 to 6 cups mixed vegetables, such as pumpkin, opo or any other squash, eggplants, potatoes, yams, and peas (fresh or frozen), cut into 3/4 inch pieces
1/2 teaspoon ground paprika
1 teaspoon salt, or to taste
1 teaspoon sugar
1/2 cup finely chopped fresh cilantro, including soft stems

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

Bengali-Spiced Squash image

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

Ingredients

1 lb squash (2 kabocha squashes) or 1 lb butternut squash (900g)
2 -3 tablespoons sunflower oil
1 medium onion, cut into thin wedges
2 garlic cloves, finely chopped
1 medium hot red chili pepper, deseeded and finely chopped
1 inch fresh ginger, finely grated (2.5 cm)
8 green cardamom pods, podded, seeds lightly crushed
1 teaspoon sweet paprika
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon hot chili powder

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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