Chingri diye Aloo Squasher Dalna (Chow Chow Prawns Curry - Bengali Style)

           This is just a simple Bengali style curry made of Chow Chow / Chayote. It is the non-veg. version where I added some prawns. You can omit it and add instead some fried vadi / dried lentil dumplings for a veg. version. Enjoy it with some hot steamed rice for lunch or with chapatis for a light dinner. So check the step by step pictorial recipe to prepare this traditional homemade delicacy.

• 2 medium size Squash (chow chow), cubed
• 1 potato, cubed
• 8-10 large prawns
• 3 tbsp. mustard oil
• 1-2 bay leaves
• 1 tsp. celery / nigella seeds
• pinch of asafoetida
• 1" ginger
• 1 tsp. cumin seeds
• 3-4 green chilies
• 1/2 tsp. turmeric powder
• salt to taste
• 1 tsp. garam masala powder
• 1 tsp. ghee
• 1 tsp. coriander leaves, chopped

          Grind ginger, 2 green chilies and cumin seeds with little water into a paste. Keep aside. Marinate the prawns with a pinch of salt and turmeric powder for 5-10 minutes.

         Heat oil in a pan and fry the potatoes and prawns separately. Drain and keep aside. Temper the same oil with bay leaves, celery seeds and asafoetida. Saute for a few seconds.

          Now add the ground paste and turmeric powder. Stir fry till the oil separates. Add the chopped chow chow and salt to taste. Mix everything well and simmer, covered for 2-3 minutes.

          Add 1 cup water, fried potatoes and prawns. Cover and cook on a low flame till done. Switch off the flame and add the ghee, remaining green chilies and garam masala powder. 

           Give it a stir and garnish with coriander leaves. Serve as a side dish with either rice or chapatis.

   

                          Heat oil & fry potatoes & prawns separately. Drain & keep aside. 

                           Temper same oil with bay leaves, celery seeds & asafoetida. Saute
                           for a few seconds.

                    Add ground paste of cumin seeds & ginger & turmeric powder. Stir fry
                     till the oil separates. 

                    Add chopped chow chow & salt. Mix well & simmer, covered for 2-3 min.

                    Add 1 cup water, fried potatoes & prawns. Cover & cook on a low flame
                    till done. 

                      Switch off flame & add ghee, remaining green chilies & garam masala
                      powder.  Give it a stir and garnish with coriander leaves. 

                               Serve as a side dish with either rice or chapatis.

Squasher Do Pyaza (Chow Chow / Chayote Curry - Bengali Style)

          Chow-chow / Chayote or Squash as it is known in Bengali is generally considered good for the tummy as it has a cooling effect. It can be prepared in many ways - into a thin gravy or a thicker curry. Vadi / lentil dumplings and prawns can be added for the veg. & non-veg version. 

          Today I prepared a slightly richer version of the curry I usually make. It has lots of onion as the name denotes and can be relished both with rice or chapatti. So check out the step by step pictorial recipe to prepare it.

• 2 squash (chow-chow), cubed
• 2-3 tbsp. mustard oil
• 1" cinnamon stick
• 2-3 green cardamoms
• 4-5 cloves
• 1-2 bay leaves
• 1 onion, chopped
• 1 onion, sliced
• 1 tomato, chopped
• 1 tbsp. ginger-garlic paste
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. coriander powder
• 1 tsp. cumin powder
• 1/2 tsp. garam masala powder
• 1 tsp; sugar
• 1 tsp. ghee
• 1 tsp. coriander leaves

          Heat oil in a pan and temper with the bay leaves, cinnamon, cardamoms and cloves. Sauté for a few seconds. Add the chopped onions and sugar. Stir fry till light brown.

          Add the tomatoes. Cover and cook on a medium flame till it s mashed. Add the ginger-garlic paste and continue to fry for a minute or till the raw smell is gone.

          Add all the dry spices (except garam masala and salt) and sauté till it is well incorporated. Now add the chopped chow-chow and the sliced onion.

          Mix well and cook, covered for 4-5 minutes. Add 1 cup water and salt. Cover and simmer till the veggie is soft and the gravy thickens slightly. 

          When done, add the garam masala and ghee. Toss well and serve, garnished with coriander leaves.

                         Heat oil & temper with bay leaves, cinnamon, cardamom & cloves. 

                                  Add chopped onions & sugar. Stir fry till light brown.

                           Add tomatoes. Cover & cook on a medium flame till it is mashed. 

                                  Add ginger-garlic paste & continue to fry for a minute.

                               Add all dry spices (except garam masala & salt) & sauté well.                                             

                                 Add chopped chow-chow & sliced onion.

                                 Mix well & cook, covered for 4-5 minutes. 

                     Add 1 cup water & salt. Cover & simmer till soft & the gravy thickens.

                                 When done, add garam masala & ghee. Toss well.

                                  Serve, garnished with coriander leaves.

Squash Aloo Torkari (Chow-Chow / Chayote Curry - Bengali Style)

          Squash is nothing but Chow-Chow cooked in a Bengali style. This is my version of a simple everyday recipe prepared in every Bengali household and had with plain steamed rice. This veggie can be made into a dalna (thick gravy) to be had with parathas / chapattis.

          But here I made it into a thin gravy to be had with rice. This humble veggie is generally considered good for the stomach as it has a cooling effect. I added some bodi (dried lentil dumplings) but in the absence of it, just green peas would do fine for a veggie version and prawns for a non-veggie version. So check out the step by step pictorial recipe to prepare it. 

• 1 Squash (Chow-Chow),  cubed
• 1 potato, cubed
• 3 tbsp. mustard oil
• 8-10 bodi / vadi (dried lentil dumplings)
• 1/2 tsp. cumin seeds
• 2 bay leaves
• 1" cinnamon stick
• 2 green cardamoms
• 4 cloves
• 1 tsp. ginger-garlic paste
• 1 tsp. tomato paste 
• 12 tsp. turmeric powder
• 1 tsp. roasted coriander-cumin powder
• 1-2 green chilies, broken into half
• 1/2 tsp. garam masala powder
• salt to taste
• 1 tsp. ghee
• coriander leaves to garnish

          Heat 2 tbsp. oil in a pan and fry the bodi till golden brown. Drain and keep aside. Heat the remaining oil and temper with the bay leaves, cumin seeds, cardamoms, cinnamon and cloves. Saute for a few seconds.

         Add the potatoes and fry till light brown. Add the ginger-garlic paste mixed with the tomato paste and all the powdered spices, (except garam masala and salt).

          Saute till the oil separates. Then add the squash and mix well. Add the salt, green chilies, fried bodis and 1 1/2 cup water.

          Simmer, covered in a low flame till the veggies are cooked. The gravy should be a little runny. Add ghee and mix well. Serve, garnished with coriander leaves.

                                Chop the squash into cubes.

                   
                                Chop the potatoes into cubes too.

                          Mix ginger-garlic paste, turmeric powder, tomato paste, roasted
                          coriander-cumin powder and 2 tbsp. water.

                  Temper oil with cumin seeds, bay leaves, cardamoms, cloves & cinnamon.

                                Add the potatoes.

                                Saute till light brown.

                                Add the prepared paste.

                                Saute till the oil separates.

                                Add the chopped squash.

                                Mix well and saute for 2-3 minutes on low flame.

                                Add the green chilies, salt and fried bori / vadi

                                Add 1 & 1/2  cups water & cook, covered on low flame.

                  When half done, add garam masala powder & cook till squash turns soft.

                              Add ghee & mix well. Serve, garnished with coriander leaves.

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

          Squash Er Dalna, 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 out the step by step pictorial recipe 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 sauté the cubed squash till light brown. Drain and keep aside.

          Temper the remaining oil with bay leaves, cinnamon, cloves, cardamoms and panch phoron. Sauté for a few seconds. Then add the onion paste and turmeric powder. Sauté 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 squash into small cubes.

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

                                       

                              Saute cubed squash till light brown. Drain & keep aside.

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

                              Add ground paste & turmeric powder. Saute till oil separates.

                               Add fried squash and salt. Mix well.

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

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

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