Sorshe Diye Chingri Kumro

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Ingredients:



1. 1 lb medium shrimp shelled, deveined, washed in hot water and
marinated with a tsp each of turmeric powder, corn starch and salt.
2. 1 butternut squash (about 8" long and 6" diameter)
3. 2 medium potatoes (do not peel; scrub clean with a brush)
4. A handful of green chilies washed & stemmed
5. 1/2 cup mustard seeds (first dry grind, then add 1/2 cup water, 2
cloves garlic and four green chilies and blend thoroughly in a blender)
6. turmeric powder and 1 heaping tblsp of hot curry powder.
7. panch-phoron (a mixture of 1/4 tsp each of mustard seeds,
fenugreek, cumin, methi and kalonji),
8. Salt and sugar to taste and vegetable oil for cooking.


Procedure:

Peel the butternut squash and cut into 1" cubes. Cut potatoes into
3/4" cubes.
       
Heat 3 tablespoons oil in a heavy bottomed, preferably non-stick
fryingpan over high heat. Throw in the panch-phoron and four split
green chilies. When the seeds stop spattering, carefully add the
potatoes. Fry for about 3 minutes over high heat. Now add the squash
and fry for another 5 to 7 minutes, taking care that the vegetables
are stirred often to prevent burning. Put in the curry powder and one
heaping tsp turmeric. Lower the heat to medium, stir and fry until the
powdered spices lose their raw smell (about 2 minutes).

Add salt to taste (normally I add 1 tablespoon to this amount).
Sprinkle 1/2 cup hot tap water over vegetables and simmer, covered,
over medium heat for about 5 minutes.

In the mean time, in a separate frypan, heat 1 tablespoon oil, add
the shirmp and fry very briefly over high heat. Add to vegetables, and
cook, covered, for another 5 minutes.

Now carefully stir to check if the vegetables are done. Add sugar to
taste and pour in the blended mustard paste from the blender. Turn off
heat immediately. Stir it in and keep covered until flavors mix. If
you prefer hot food and the green chilies have failed to make the dish
hot enough for you, you can add either a tsp of ground red chili
powder or a handful of chopped green chilies. 

Serve with hot steamed rice or parathas.