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Saturday, 7 March 2015

Squash Er Dalna (Chow-Chow / Chayote Curry - Bengali Style)


          Squash Er Dalna or in simple terms is basically Chow-Chow / Chayote cooked in thick gravy in a Bengali style. It is a form of gourd and can be cooked with some bodi (dried lentil dumplings) for the veggie version or with some prawns for the non-veg. 

          If made into a dalna (thick gravy), they can be had as a side dish with chapatti. It can also be made into a thin gravy to be had with rice. This vegetable is generally considered good for the stomach as it has a cooling effect. So check for a step by step method with pictures to prepare it.





  • 1 Squash, cut into small cubes
  • 3 tbsp. mustard oil
  • 1/2 tsp. panch phoron (equal quantities of fennel, fenugreek, mustard, cumin & nigella seeds)
  • 2 bay leaves
  • 1" cinnamon
  • 4 cloves
  • 2 green cardamoms
  • 1 onion, chopped
  • 1" ginger
  • 3-4 garlic cloves
  • 2 fresh chilies
  • 1 tsp. tomato paste
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tsp. roasted cumin powder
  • 1/2 tsp. roasted coriander powder
  • 1/2 tsp. garam masala powder
  • 1 tsp. ghee
  • coriander leaves to garnish





          Grind together onion, ginger, garlic, tomato paste, chilies, coriander powder and cumin powder into a smooth paste. keep aside

          .Heat 1 tbsp. oil in a non-stick pan and saute the cubed squash till light brown. Drain and keep aside.

          Temper the remaining oil with bay leaves, cinnamon, cloves, cardamoms and panch phoron. Saute for a few seconds. Then add the onion paste and turmeric powder. Saute till the oil leaves the sides of the pan.

          Add the fried squash, salt and 1 cup water. Cover and simmer on low flame. When half way done, add the garam masala powder. Continue to cook till the squash turns soft and the gravy is almost dry with a little moisture left.

          Before taking off the fire, add ghee and mix well. Garnish with coriander leaves and serve as a side dish with chapatti or with rice.




                                Cut the squash into small cubes.


     
                    Grind onion, ginger, garlic chilies, tomato paste, coriander powder & cumin 
                     powder into a smooth paste.



                                       


                              Saute the cubed squash till light brown. Drain and keep aside.



                    Temper oil with panch phoron, cardamoms, cloves, cinnamon & bay leaves.



                        Add the ground paste and turmeric powder. Saute till oil separates.



                               Add the fried squash and salt. Mix well.



                                Add 1 cup water and simmer on low flame......



                     .......till the gravy is slightly thick. Before taking off the fire, add ghee.



                    Garnish with coriander leaves & serve as a side dish with chapatti / rice.












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