MIXED PUMPKIN, SQUASH AND EGGPLANT WITH BENGALI 5-SPICES

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

Number Of Ingredients 9

Previous Next

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