Mishti kumra bhaja (pumpkin with nigella)(Pictured above)If there was one thing I could pass on about Bengali home cooking, it would be the light-handed use of a single spice to accentuate good produce. Pumpkin paired with nigella and finished with spring onion was a flavour sensation to me as a child.There’s something about the earthiness of nigella seeds that goes so well with pumpkin, squash, zucchini and most vegetables in the gourd family.Serves 4500g kent or butternut pumpkin
3 tbsp vegetable oil
1 tsp nigella seeds
1 small onion, diced 2 garlic cloves, finely chopped1 tsp ground turmeric
2 green chillies, slit down the middle½ bunch spring onions, finely chopped Peel the pumpkin, remove the seeds and cut into medium-sized cubes.Heat the vegetable oil in a frying pan over medium heat. Once the oil is hot, add the nigella seeds and let them crackle for a few seconds. Stir in the onion and garlic and fry over medium heat until soft and translucent.Add the pumpkin to the pan, along with the ground turmeric and salt to season. Toss thoroughly, ensuring the pumpkin is well coated. Let the pumpkin cook for a while, allowing the bottoms to slightly char, before covering the pan for about 15 minutes to help it cook through.Once the pumpkin is fully cooked, uncover the pan and increase the heat to allow any excess moisture to evaporate. Add the green chillies for a touch of heat and adjust the seasoning if needed. Garnish with the spring onion and serve hot.Achari begun (pickled tangy eggplant)Sleek and saucy … pickled tangy eggplant. Photograph: Armelle HabibAchari begun is a take on the much-loved achar, or pickles. Often used to balance out the richness of rice dishes and meats, they are an essential part of Bengali cuisine. The name itself – achari – refers to the pickling technique, which infuses the eggplant with tangy, spicy flavours.The key to this dish lies in a two-step cooking process that brings out the umami of the eggplant. First, the eggplant is cooked until it yields to a silky texture. Then it’s soaked in a sauce laced with pickling spices including fennel, coriander seeds, mustard seeds and a touch of chilli.Serve warm alongside naan and raita, or as a side to a biryani or grilled tandoori fish.Serves 4–612 fairytale or 2 large eggplants
