Cook the Book: Bengali Squash with Chickpeas

Name: Cook the Book: Bengali Squash with Chickpeas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 pinch good of asafoetida; 1 bay leaf; 567 grams butternut squash, peeled, seeds removed and flesh cut into 1 1/2 inch chunks; 1 1–2 mild dried red chiles; 1 teaspoons fennel seeds, ground; 1 teaspoons garam masala; 2 teaspoons ginger paste; 1 teaspoon ground coriander; 2 scant teaspoon ground cumin; 1 teaspoons ground turmeric; 1 small onion, peeled and sliced; 4 servings Salt, to taste; 1 teaspoons sugar, or to taste; 3 Tbsps vegetable oil

You can never have too many side dish recipes, so give Cook the Book: Bengali Squash with Chickpeas It is a good option if you're following a gluten free and vegan diet. From preparation to the plate, this recipe takes around 45 minutes. If you have ginger paste, sugar, vegetable oil, and a few other ingredients on hand, you can make it.

Instructions

Heat the oil in a large nonstick saucepan.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add the asafoetida, bay leaf, panch phoran and chiles; cook over low heat for about 1 minute.

Ingredients you will need

Asafoetida

Bay Leaves

Chili Pepper

Add the onion and cook until soft and golden. Stir in the turmeric, cumin and ground coriander, along with the salt, sugar and ginger paste. Give the pan a stir, add a splash of water and cook for another minute.

Ingredients you will need

Ground Coriander

Ginger Paste

Turmeric

Cumin

Onion

Sugar

Water

Salt

Equipment you will use

Frying Pan

Add the squash, pour in 2/3 cup water. Bring to the boil, then cover and simmer until the squash is cooked through, around 15–18 minutes.

Ingredients you will need

Squash

Water

Stir in the chickpeas, garam masala, fennel seed powder and a splash of water. Cook for another minute and serve. The dish should be moist but not gravied.

Ingredients you will need

Garam Masala