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Bengali kumro chenchki (stir-fried pumpkin with dried chillies, panch phoran, ginger and cumin)
Ingredients
  • 3 tbsp vegetable oil
  • 1 heaped tsp panch phoran
  • 2 dried mild red chillies, deseeded
  • 4cm piece ginger, peeled and crushed to a paste
  • 680g squash or pumpkin, cut into bite-sized chunks
  • 1 tsp turmeric powder
  • ¼ tsp kashmiri chilli powder
  • 1 heaped tsp coriander powder
  • A pinch of sugar
  • Salt, to taste
  • Fresh coriander, to garnish
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