Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Vegetable oil
1 ea Bay leaf
1 ea Dried red chile
1/4 ts Kalonji seeds
1 ts Green chile, seeded minced
1/4 ts Turmeric
4 c Butternut squash, cubed
1/2 ts Salt
1/2 ts Sugar
1/4 c Water
1 ts Black mustard seeds, ground
-- to a powder mixed with
2 ts Water, let stand for 30 mins
1/4 c Coconut, shredded

Heat oil over medium-low heat in a skillet. Fry bay leaf red chile
until the chile blackens. Fry kalonji seeds for a few seconds. Add
green chile, turmeric stir a few times. Stir in butternut squash,
salt, sugar water.

Simmer, covered, for 10 minutes. Add mustard paste stir gently to
mix with the sauce. Simmer, covered, until the vegetables are
tender, but not mushy. Carefully stir in the coconut. Remove from
heat scattr cialntro on top.

Bharti Kirchner, "The Healthy Cuisine of Indian: Recipes from the
Bengal Region"

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