When Miss Marmite Lover invited me to host a curry stall at her forthcoming underground food rave, I decided I’d offer dishes that were a little bit different alongside the same old traditional curries. Chaal kumro bhaja is a classic Bengali fried pumpkin dish, which involves panch phoran (Bengali five spice), fresh coconut and chilli. This roasted panch phoran pumpkin salad is my modern version. Fat chunks of the orange flesh are lightly coated in mustard oil, salt and garlic before roasting to fudgy tenderness. Cubes of paneer, raw cashews, fresh coconut, pumpkin and sunflower seeds are browned in panch phoran and chilli tempered oil before everything is tossed with a pinch of sugar, salt, fresh coriander, lemon juice and pomegranate seeds. A drizzle of chillified yoghurt and the contrast of crisp, spicy cheese, nuts and seeds with soft garlicky gourd is pretty unbeatable.
I’ll be serving this on Saturday 5th November, along with a more old school mutton kosha mangsho (slow cooked Bengali mutton and potato curry), saag and pea paneer (with home made paneer), spicy sausage rolls (both veggie and meat), potato and pea shingaras (Bengali samosas with nigella seed pastry) lentil doughnuts in raita (dahi vadai), organic, free-range chicken curry, vegetable biryani, masoor dal and smoked aubergine and tomato borthas (fresh Bengali salsas).
Serves 2- 3 as a main course and 6 as a starter/side dish
1/2 medium pumpkin or 1 small one, halved, deseeded and lopped into chunks
1 tbsp mustard oil plus extra for drizzling
1-2 cloves garlic
1 tsp salt
½ block paneer, cubed
1 handful raw cashews
½ fresh coconut, sliced thinly
1 tbsp each of sunflower and pumpkin seeds
1 tsp each of fenugreek, asafoetida, cumin, mustard and nigella seeds
1 fresh chilli sliced or ½ teaspoon hot chilli sauce
Fresh coriander roughly chopped
Fresh lemon juice
½ fresh pomegranate, deseeded
2 tbsp natural yoghurt mixed with 3-4 tsp chilli sauce
- Place the pumpkin chunks in a baking tray and anoint liberally with the garlic, salt and a little of the mustard oil. Roast at 150C for around 30-40 minutes, or until slightly charred and very soft.
- In a frying pan, heat the remaining mustard oil and when hot, add the mustard and nigella seeds. Lightly crush the fennel, asafoetida and cumin and add to the oil, which should be spit and crackle.
- Add the paneer and coat well in the spices. Add the fresh chilli or chilli sauce and stir in the pumpkin and sunflower seeds, the cashews and the coconut. Mix thoroughly and continue to cook until everything is toasted and golden brown.
- Tip the contents of the frying pan over the roasted pumpkin, add a teaspoon each of salt and sugar and mix well. Strew with the coriander, pomegranate and a generous squeeze of lemon juice and drizzle with the chilli yoghurt dressing. Serve warm.