Kabocha Squash with Fresh Fenugreek and Coconut – Narkol Diye Kumro Methi
I have often used the morning of Poila boishakh to reflect, reground myself to a new beginning, a new sense of purpose. My favorite poet’s Bengali words in ringing in the New Year, Tumi Naba Naba Rupe Esho Praney (come into my heart in myriad new ways), ringing in my heart I regrouped in to a new morning, albeit a slightly disorganized one. Last night, was a wonderful Bengali meal of myriad colors and textures, the highlight was a new dish, a Kabocha squash and fenugreek stir-fry, laced with freshly grated coconut. This dish can be made with any kind of pumkin or squash, I find that kabocha is closest to the pumpkin found in Kolkata. Without, it sounding like a shameless plug for my cookbook, I really was thrilled to see that most of my cooking was from The Bengali Five Spice Chronicles. At the end of the day, it is important to see that it is a book that can be used for practical purposes, as and when needed. Our table looked a little like this, a classic Bengali meal as I always say is about eating the rainbow.
The children have spring break this week, turning the house into somewhat slow mode, leaving me with a reluctance to leave. But, leave I did! In the train I realized that I had left my cell phone in my car, ugh! Let’s hope I make my 10am meeting to Brooklyn on time without any need for that creature called the i-phone.
Now, in a passed train, I promise myself that tomorrow will be another day, an organized day where I remember to exercise and drink my 8 glasses of water. It was a beautiful weekend, just the kind that whispers to you, it is a new beginning. There is so much life out and about the yard, very fitting of the beauty of a new year. It is time when the colors of Hudson Valley begin to sing! And the garden, that nourishes us and brings us so much joy every year deserves a name, more than just the garden, so in honor of a New Year, it has been named Curry Garden.
Well, let us get back to the kabocha squash, this dish is simple, mostly about the accents of fresh fenugreek or methi, which is a seasonal green if it is one of the greens on your horizon. The fenugreek in this dish can be effectively replaced with tender spring raab, which is almost here. I will strongly recommend using freshly grated coconut for this dish, I have to confess, after using the fresh coconut the last few times, I am spoilt for frozen coconut forever!
The fragrant slightly bitter notes of the fenugreek, worked beautifully with the soft vibrant and sweet kabocha, offering a beautiful coupling of flavors. Right along with all the chives in the garden, and fat and healthy sprouts all welcoming the season and the new day in myriad and melodious ways. My kids sat on the table and totally savored the meal, and paused and high-fived each other to wish themselves Poila Baishakh or Bengali New Year. Hey! Whatever works! The post script on this was, while I did make the meeting on time, the visit to Brooklyn, made me realize that I need to be back to the bureau soon, it certainly gave me a glimpse of why it is touted as an unsung food story. On a very different note, there is a group that I watch with a tinge of jealously. It is the Kolkata blogger’s group, I watch them and salivate over their events. Their most recent event, I came by through Depashree’s beautiful space, her stunning photography will bring you back to her page again and again.
The event celebrates food, that is very close to my heart, the unsung and very delicious Bengali vegetarian dishes. So, I guess that the next best thing to not being able to actually visit them and join in all their fun, is to join in their virtual mingles. Here is wishing you and yours hapiness and celebration in every day of your life, spring or otherwise.
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Kabocha Squash with Fresh Fenugreek and Coconut
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
A delicate and fresh tasting stir fry made in the Bengali style of cooking, pairing kabocha with fresh fenugreek and coconut.
Ingredients
2 tablespoons oil (preferably mustard oil)1 teaspoon panchphoron (Bengali Five Spice)
1 red onion, finely diced
3 cups of cubed kabocha squash (about ¾ pound, half a medium sized squash)
1 teaspoon red cayenne pepper
1 teaspoon freshly powdered cumin
1 teaspoon salt or to taste
11/2 cups of chopped fresh fenugreek
3 tablespoons freshly grated coconut
Instructions
Heat the oil for a minute or two and add in the panchphoron. After the spice crackles, add in the onion and cook for about 3 to 4 minutes. Add in cubed kabocha squash and mix well. Stir in the red cayenne pepper, cumin and salt and mix well.Reduce the heat to medium and cover and let the squash steam cook for about 5 minutes.
Remove the cover, the squash should be fork tender at this point, add in the fenugreek and the greens wilt (this should take about a minute or so). Stir well. Add in the grated coconut and mix well. Cook for another minute and serve.
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