Root vegetables such as pumpkin and butternut squash are really popular in Bangladesh, and the Bengali grocery stores around Brick Lane display a choice selection whenever they’re in season. This recipe is a staple Bengali dish often served alongside meat or chicken, but it is equally popular on its own as it is quite substantial and satisfying - great for vegetarians. Sweet butternut squash cubes are gently cooked with cumin and turmeric and finished with a burst of fresh coriander and sliced green chillies. It’s one of those recipes that I cook again and again as it’s super easy and ready in about 20 minutes.
Heat the oil in a wok or deep frying pan on medium-high heat, then add the onions, salt and bay leaf. Sauté for a few minutes until the onion is translucent but not browned. Add the turmeric and cumin, cook for a minute and then add the butternut squash, ensuring all the pieces are coated in the spice.
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