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Home / Cooking with canning / Bengali Style Squash

Bengali Style Squash

Filed Under: Cooking with canning

Bengali-Style-Squash-1

If you like Indian food, your ship has come in. Bengali Style Squash is a really tasty recipe based on an actual Bengali recipe for squash.

(To be clear, this is a “cooking with canning you have already done” recipe. This is not a recipe for canning.)

This recipe uses:

Home canned chickpeas

Home canned squash

Contents hide
  • 1 The recipe
  • 2 Bengali Style Squash
    • 2.1 Ingredients
    • 2.2 Instructions
    • 2.3 Notes
    • 2.4 Nutrition
  • 3 Nutrition

The recipe

Print

Bengali Style Squash

Yield: 5 cups / 1.25 kg
Course Side Dish
Cuisine Indian
Keyword Squash
Prep Time 10 minutes minutes
Cook Time 10 minutes minutes
Total Time 20 minutes minutes
Servings 5 cups
Calories 227kcal
Metric - US Customary

Ingredients

  • 1 litre jar home-canned squash (1 US quart / 32 oz in size)
  • ½ litre jar home-canned chickpeas (1 US pint / 16 oz in size)
  • 4 tablespoons coconut milk powder
  • 2 tablespoons cornstarch
  • 2 tablespoons oil
  • 2 teaspoons onion powder (or 1 small fresh onion, chopped)
  • 1 teaspoon garlic powder (or garlic granules)
  • 1 tablespoon brown sugar (or sweetener of your choice)
  • 1 teaspoon salt (or salt sub)
  • 1 teaspoon garam masala (ground)
  • 1 teaspoon fennel seeds (ground)
  • ½ teaspoon turmeric (ground)
  • 2 teaspoons cumin (ground)
  • 1 ½ teaspoons coriander (ground)
  • 2 bay leaves
  • 1 teaspoon chile flakes (or 1 to 2 mild dried red chiles, crushed)
  • ½ teaspoon panch phoron (Bengali spice mix, optional)
  • 1 tablespoon ginger (finely grated fresh. Can use from tube)
Metric - US Customary

Instructions

  • Drain jars of squash and chickpeas, reserving liquid.
  • To the liquid add the coconut milk powder and the cornstarch. Whisk. Zap in microwave on high for one minute. Whisk. Return to microwave, zap another 3 minutes.
  • Combine everything from oil down to ginger in a large saucepan, heat slowly for 3 to 5 minutes to toast spices.
  • Add coconut milk mix.
  • Add squash and chickpeas, heat through, stirring gently.
  • Serve.

Notes

You can make this up to a day or two ahead, to serve as part of an Indian food buffet. Store in a sealed container in fridge.

Nutrition

Serving: 1g | Calories: 227kcal | Carbohydrates: 29g | Protein: 8g | Fat: 10.4g | Saturated Fat: 3.3g | Sodium: 22mg | Fiber: 6.9g | Sugar: 5.8g

Bengali-Style-Squash-4

Nutrition

Per 1 cup (250 g  / 8 oz):

  • 227 calories, 22 mg sodium
  • Weight Watchers PointsPlus®: 6 points

Bengali-Style-Squash-Nutrition

* Nutrition info provided by https://caloriecount.about.com

* PointsPlus™ calculated by healthycanning.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.

Bengali-Style-Squash-3

Filed Under: Cooking with canning

Reader Interactions

Comments

  1. Missy

    September 05, 2021 at 8:09 pm

    This looks delicious! Thank you for sharing.

    Reply
If you need FAST or relatively immediate canning help or answers, please try one of these Master Food Preserver groups; they are more qualified than we are and have many hands to help you. Many of them even operate telephone hotlines in season.

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