Kabocha with Fresh Fenugreek and Coconut – (Narkol Methi Kumro)
Squashes and pumpkins are a common feature on the Bengali table. Kabocha squash is one of the squashes that I find offer a close resemblance to Bengali squashes. To showcase the flavors, I offer you this Kabocha with fresh fenugreek and coconut. In Bengali, this dish is called Narol Methi Kumro.
The Story of Kabocha with Fresh Fenugreek and coconut
Bengali New Year falls around mid-April. I made a classic Bengali meal to celebrate. Included in things was a new dish a Kabocha squash and fenugreek stir-fry, laced with freshly grated coconut. Any kind of winter squash would work in this dish. Almost the dishes were from The Bengali Five Spice Chronicles. At the end of the day, it is important to see that it is a book that can be used for practical purpose. Our table looked a little like this, a classic Bengali meal as I always say is about eating the rainbow.
How to Enjoy Kabocha Squash with Fresh Fenugreek and Coconut
Some of the dishes that I made included, Begun Pora, Mishti Pulao, Cholar Dal and this Kabocha Squash Medley. Any and all of these dishes are a good idea for pairing with this dish.
About the Flavors in Kabocha Squash with Fresh Fenugreek and Coconut
Cooking vegetables in a balanced assortment of flavors and textures is common on the Bengali table. Chorchori of mixed vegetable combinations is common with most meals. Some fancier and others just a ploy to clear out the fridge.
In this dish, the sweet kabocha offers the perfect foil and balance for the slightly bitter fenugreek. You can substitute the greens with any other bitter greens, such as baby kale or arugula.
About the Coconut
Like South India, Bengal is prolific with coconuts. The freshly grated coconut is sweet and soft. Fresh sweet coconut is a beautiful garnish, adding texture and taste. Poriyal dishes from South India also feature this style of coconut usage.
A delicate and fresh tasting stir fry made in the Bengali style of cooking, pairing kabocha with fresh fenugreek and coconut.
Ingredients
- 2 tablespoons oil (preferably mustard oil)
- 1 teaspoon panchphoron (Bengali Five Spice)
- 1 red onion, finely diced
- 3 cups of cubed kabocha squash (about ¾ pound, half a medium sized squash)
- 1 teaspoon red cayenne pepper
- 1 teaspoon freshly powdered cumin
- 1 teaspoon salt or to taste
- 11/2 cups of chopped fresh fenugreek
- 3 tablespoons freshly grated coconut
Instructions
- Heat the oil for a minute or two and add in the panchphoron. After the spice crackles, add in the onion and cook for about 3 to 4 minutes. Add in cubed kabocha squash and mix well. Stir in the red cayenne pepper, cumin and salt and mix well.
- Reduce the heat to medium and cover and let the squash steam cook for about 5 minutes.
- Remove the cover, the squash should be fork tender at this point, add in the fenugreek and the greens wilt (this should take about a minute or so). Stir well. Add in the grated coconut and mix well. Cook for another minute and serve.