Title: Kumror ghanto
 Categories: Side dish, Indian, Bengali, Vegetables
      Yield: 4 Servings
 
      2 tb Vegetable oil
      1 ea Bay leaf
      1 ea Dried red chile
    1/4 ts Kalonji seeds
      1 ts Green chile, seeded & minced
    1/4 ts Turmeric
      4 c  Butternut squash, cubed
    1/2 ts Salt
    1/2 ts Sugar
    1/4 c  Water
      1 ts Black mustard seeds, ground
           -- to a powder & mixed with
      2 ts Water, let stand for 30 mins
    1/4 c  Coconut, shredded
 
  Heat oil over medium-low heat in a skillet.  Fry bay leaf & red chile
  until the chile blackens.  Fry kalonji seeds for a few seconds. Add
  green chile, turmeric & stir a few times.  Stir in butternut squash,
  salt, sugar & water.
  
  Simmer, covered, for 10 minutes.  Add mustard paste & stir gently to
  mix with the sauce.  Simmer, covered, until the vegetables are
  tender, but not mushy. Carefully stir in the coconut. Remove from
  heat & scattr cialntro on top.
  
  Bharti Kirchner, "The Healthy Cuisine of Indian: Recipes from the
  Bengal Region"