Doi Methi Diye Kumro – Sweet and Sour Winter Squash with Fenugreek

This was a somewhat unusual rendition of the winter squash, touched by the flavors of my household an interesting mix of flavors from Bengal and the north of India, but like a lot of regional food in my household the Bengali flavors dominating. Actually the touch that is rather boldly from the northern regions is the kasuri methi or the dried fenugreek leaves, Bengali cuisine does feature the use of fenugreek, but usually like most greens in its fresh form. This is actually an adaptation that I have done effectively mostly for convenience rather than anything else. It is not always easy to find fresh fenugreek leaves and also for some reason, they tend to not have the robust and characteristic maple tinged flavors that is distinctly reminiscent of the flavors of life. It is really in a dish like this that I think lies the essential elements of the flavors of life, tartness, touched with a touch of the bitter however retaining the essential elements that are sweet and savory. I have recently found a lot of comfort in keeping the flavors of our food simple, it is also great to realize that this simple food is amazingly nourishing and in several cases (where I remember to keep the chilies down, much appreciated by the kids)

 The squash of choice that we have worked with this year is the Delicata Squash. a much favored variety named after its rather delicious taste. I personally enjoy its rather pronounced sweet taste and absolutely love the fact that it tends to cook much quicker than a lot of other varieties of orange squash. It is actually quite amazing how pretty the outer skin is, it is a shame that this cannot be captured to the cooking pot. Unlike the skin of the summer squash or zucchini, this skin is rather tough.

Doi Methi Diye Kumro

 Prep Time: 15 minutes

Cook Time: 25-30 minutes

Serves 4

Ingredients

1 inch piece of peeled ginger

1 teaspoon coriander seeds

1 teaspoon cumin seeds

2 green chilies

2 tablespoons water

2 tablespoons oil

½ teaspoon panch phoron (Bengali 5-spice)

¾ teaspoon nigella seeds

3 dried red chilies

1 red onion, cut into a fine dice

2 small delicata squashes, peeled and cubed (about 3 cups)

1/2 cup of natural low fat yogurt, whipped

1 teaspoon dried fenugreek leaves

1 teaspoon salt

1 teaspoon molasses

1 lime

1 tablespoon chopped coriander leaves

Method of Preparation

1.Place the ginger, coriander and cumin seeds in a grinder with the green chilies and the water and grind into a smooth thick paste.

2, Heat the oil on medium heat for about 1 minute and add in the panch phoron and the nigella seeds and wait for them to crackle. Add in the red chilies and the onions.

3. Saute the onions for about 3-4 minutes until the onions wilt and begin to turn softly golden.

4. Add in the ginger paste and cook for another 2 minutes.

5.Add in the delicate squash and cook for 5 minutes stirring the mixture frequently until the spices smell fragrant and gently coat the squash.

6.Add in the yogurt, fenugreek leaves, salt and the molasses and cover and cook for 3-4 minutes.

7.Remove the cover and cook until there is no liquid remaining (this step depends on the amount of moisture that the squash releases), it may not be needed.

8.Cut the lime and squeeze in the juice and stir well.

9.Stir in the cilantro leaves and serve this hot.

This recipe works well with any India breads, you can try something like my Quick and Easy Naans or a more complex Laccha Paratha or even get some store bought naans and warm them if you want to keep it simple.