Pumpkin with Bengali Spices

Pumpkin with Bengali Spices

This pumpkin mash doesn't look like much, but it's really tasty.

Pumpkin with Bengali Spices

Adapted from Madhur Jaffrey's World Vegetarian


3 Tbsp olive oil
1/2 tsp whole cumin seeds
1/2 tsp whole brown mustard seeds
1/4 tsp whole fennel seeds
2 bay leaves
1 whole dried red chile
2 pounds pumpkin, cut into 1-inch cubes
brown sugar


Heat the oil in a wide skillet. Add the seeds, bay leaves and chile and fry until fragrant, about one minute.
Add the pumpkin. Cook for about 40 minutes until tender with a lid on, stirring occasionally. Add salt and sugar to taste and mash the pumkin.


Lyn said...

Sounds good. I'm intrigued by her technique of frying the pumpkin and spices before mashing.

Michelle said...

Some times the most unassuming dishes are the best!

Chef Mireille said...

I love pumpkin anyway and with these spices must be so delicious

teaandscones said...

I wonder if I could use butternuc squash for this. I love the spices.