Tuesday, May 27, 2008

Red Pumpkin and Spinach/ Kaddu-Saag

Red Pumpkin and Spinach, Paanch-Phoran, Bengali Five SpiceThe marriage between red pumpkin and green spinach is a rather delightful one as I figured yesterday. And here's how to arrange this marriage -

200 grams red pumpkin, washed and chopped
1 bunch spinach leaves, washed and chopped
1/2 tablespoon mustard oil
1 teaspoon paanch phoran (bengali five spice)
1 sliced onion
1 teaspoon fresh chopped ginger
1 teaspoon red chilli powder
1/2 teaspoon turmeric

Heat the mustard oil. Add the paanch-phoran when it smokes.
Add the sliced onion and fry, add ginger, turmeric, red chilli powder, salt.
Add pumpkin, stir, cover and cook till half done. Keep stirring every now and then. Add a few drops of water if its sticking to the bottom of pan, though the pumpkin should have enough of moisture.
Add the spinach leaves. Cover and cook for 10 minutes.


GB said...

Very nicely put .... And I had the pleasure of tasting it ... Thanks!

What's cooking today?

poo said...

this looks very nutritious and very good.. am going to try it next week. lajawab jodi.......

anshuman kishore said...

paanch phoran sounds interesting. Which spices go into it. Dont get it here so will have to make my own.

Ria Patel said...

Try the Indian stores, you should get it. Ask all your bengali friends.

If not, its equal proportions of
1. kalonji (onion seed)
2. Saunf (fennel)
3. Rai (mustard seed)
4. Jeera (Cumin)
5. methi (fenugreek)

vgopal001 said...

for how long do we cook the pumpkin ?