The pumpkin, called 'red pumpkin' in Bengal, is our classic Halloween pumpkin, and should be young with the skin still soft and edible.

• 1 tablespoon mustard oil
• 3 medium dried red chilis, broken into small pieces
• 1/2 teaspoon panch phoran
• 1/2 inch piece fresh ginger, peeled and ground to a paste
• About 4 cups pumpkin, cleaned of seeds and fibers, skin on, but into 1/2 inch pieces
• 1/2 teaspoon sugar
• 1 teaspoon turmeric
• 1/2 teaspoon red chili powder
• 1 tablespoon ground coriander
• 1/2 teaspoon ground cumin
• 1 cup water
• Salt

Method

Heat the mustard oil in a karai or heavy wok until smoking.  Let it cool slightly, then add the chilis and panch phoran and allow to crackle.  Add the ginger paste, and fry for a minute, then add the pumpkin, sugar, and ground spices.  Stir-fry for 2 - 3 minutes.

Add the water, and cook for another 5 - 6 minutes, until the pumpkin is soft but not breaking up.  Add salt to taste, and then check the sweet-salt balance.  Serve with boiled rice.  Bengalis might also eat this with luchis which are deep-fried breads.

Serves: 4

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Reprinted with permission from © The Calcutta Kitchen by Simon Parkes and Udit Sarkhel, published by Interlink Books click for book review

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