Chayote Squash and Kohlrabi with Shrimp

"In this recipe that I developed, Bengal meets Punjab in a subtle, spicy-sweet vegetable dish seasoned with shrimp. In coastal India and Asia, fish and seasoning with tiny shrimp, dried shrimp and shrimp paste takes the place of seasoning with chicken broth in American Cuisine." Rinku

• 1 Kohlrabi with leaves
• 1 medium sized Chayote squash
• 2 tablespoons mustard oil
• 1 teaspoon bengali 5-spice (panch phoron)
• 1 small onion finely chopped
• 1 tablespoon grated ginger and garlic
• 1/2 teaspoon turmeric
• 2 green chilies
• 1 tomato
• 1 teaspoon salt
• 1 tablespoon commercial mustard
• 2 tablespoons grated coconut
• 1/2 cup large shelled shrimp
• 1/2 teaspoon ghee
• 2 cardamoms
• 2 cloves
• 1 small piece cinnamon

METHOD

Remove the leaves from the kohlrabi and chop finely.  Grate the kohlrabi and the squash.

Heat the oil in a pan and add the 5-spice mix, when this begins to crackle add the onion, garlic and ginger.

Saute for 5 minutes and add the vegetables and leaves with the turmeric and slit chilies.

Cook on high for 5 minutes stirring well and then add in the salt and tomato with the mustard and coconut and cook till the mixture is fairly dry.

Mix in the shrimp, cover and cook for 7 minutes on low heat. Check the seasonings.

Heat the ghee and add the whole spices and cook for 2 min. Pour over the vegetable shrimp mixture and serve.

Serves: 4 - 6

Contributor: Rinku Bhattacharya

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