This lightly spiced, hearty and delicious Bengali style Squash-Potato Sabji is a family favourite recipe which I cook often with this humble vegetable, we call it Squash and the other names are Chayote Squash, Chow Chow Vegetable. This is an easy to digest, healthy, low-calorie vegetable that you must consider adding in your diet. The vegetable can be eaten in many ways; you can add them in soups, non-veg curries, or make sabji like the way I’ve mentioned here. If you’re trying this recipe, don’t forget to share your experience with me. 🙂
Bengali style Squash-Potato Sabji
Bengali style Squash-Potato Sabji is a lightly spiced, onion-garlic free dish that is delicious to eat and can be whipped up quickly with pantry staple spices. Pair this with rice or roti.
Ingredients
- 2 medium-sized/450g approx- Squash/Chayote Squash/Chow Chow Vegetable
- 2 medium-sized- Potatoes
- ¼ cup- Tomato puree
- ¼ cup- Peas
- 12-14- Bori/Dried lentil dumplings (or add as per your preference)
- 1 tbsp- Ginger paste
- 2- Green chillies (halved)
- ½ tsp- Cumin seeds
- 1- Whole dry red chilli
- 2- Bay leaf
- 1 tsp- Cumin powder
- 1 tsp- Coriander powder
- ¾ tsp- Turmeric powder
- Salt to taste
- 1 tsp- Sugar (read note)
- ½ cup- Mustard oil
- ¼ tsp- Garam masala powder
- finely chopped- Fresh coriander leaves (for garnishing)
Instructions
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Peel and cut the squashes into cubes, wash and keep aside.
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Peel and cut the potatoes into cubes, wash and keep aside.
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Heat oil in a deep frying pan/kadai. Saute the potatoes over medium heat until pale golden in colour, remove and keep aside.
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Fry bori until golden brown, remove and keep aside.
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In the remaining oil, temper with cumin seeds, bay leaves, and whole dry red chilli.
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Next to add cumin powder, coriander powder, turmeric powder, and salt. Mix well and sauté for a few seconds over medium heat.
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In this spice mix add ¼ cup water, keep mixing and stirring for next 1 minute or until the masala starts releasing well. This step helps the spice powders to dissolve well.
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Now add tomato puree and ginger paste, mix well.
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Add squash cubes, potatoes, peas, and green chillies. Mix well, and cook covered for 5-6 minutes, keep stirring in between.
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Add ¾ cup of water (read note), and cook the sabji with the lid on until the veggies are completely done, keep stirring in between.
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Add sugar, fried bori, and garam masala powder at the end. Mix well, and cook uncovered for 2-3 minutes.
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Add the fried bori, garnish with fresh coriander leaves, remove from the heat and transfer to a bowl.
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Serve hot with Roti/Rice, Enjoy!
Recipe Notes
- I like the consistency of this sabji on a medium-thick side, so, I don’t prefer to add much water. If you want a thinner curry, you can add water accordingly.
- Adding sugar balances the flavours of all the other spices in this sabji, sugar wouldn’t make the sabji sweet. If you don’t prefer to add sugar, you can skip it.
- Bengali style Squash-Potato Sabji is a lightly spiced, onion-garlic free dish that is delicious to eat and can be whipped up quickly with pantry staple spices. Pair this with rice or roti.
