Name: Singhare Aur Kaddu Ka Kaliya
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Bengali
Ingredients: 32 Singhara/Water Chestnuts (canned); 450 g Petha/Seetaphal/Pumpkin (2” x ¼” batons); 60 ml Cooking Oil; 4 Chotti Elaichi/Green Cardamom; 3 Lavang/Cloves; 2 stick Daalcheeni/Cinnamon (1"); 20 g Ginger Paste (strain); 15 g Garlic Paste (strain); 200 g Onions (pulse to smooth paste in a blender); 6 g Dhania/Coriander Powder; 3 g Haldee/Turmeric Powder; 3 g Red Chilli Powder; 120 ml Yoghurt (whisk); 15 g Fried Garlic Paste; Salt; 1.5 g Chotti Elaichi/Green Cardamom Powder; Javitri/Mace Powder (a pinch); Gulaab Pankhri/Rose Petal Powder (a pinch); 2 Green Chillies (juliennes); 10 g Ginger (juliennes)

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Singhare Aur Kaddu Ka Kaliya — Formulation & Method | CuliNect