Preparation time
- Total: Approximately 75 minutes
- Preparation: 45 minutes
- Cooking: 30 minutes
Ingredients
- 1 cup Potato (Aloo) - peeled and cubed
- 1 cup Kaddu (Parangikai/ Pumpkin) - peeled and cubed
- 1/2 cup Brinjal (Baingan / Eggplant) - cubed
- 1 cup Ridge Gourd (Turai/ Peerkangai) - scraped and cubed
- 1/2 cup Taro root - peeled and cubed
- 1 cup Dried Yellow/White Peas (Vatana)
- 1 tablespoon Ginger - grated
- 1 tablespoon Mustard seeds
- 1 tablespoon Poppy seeds
- Fresh coconut - grated as required to garnish (optional)
- 2 Bay leaves (tej patta)
- 2 Dry Red Chillies
- 1 teaspoon Panch Phoran Masala
- 2 Green Chillies
- 1 teaspoon Turmeric powder (Haldi)
- Salt - to taste
- Sugar - to taste
- Mustard oil - as required to cook
Instructions
- To begin making the Chapor Ghonto recipe, soak the lentils overnight or for at least 3 hrs
- Wash well and drain
- Make a paste with a little turmeric powder, green chilies (depending on your taste), ginger (one teaspoon) and a pinch of salt
- Try to add as little water as possible while making the paste
- Keep aside
- Grate the coconut and keep aside
- Adding grated coconut is optional
- Make a paste of poppy seed and black mustard seeds with a pinch of salt and a green chilli
- Keep aside
- Heat mustard oil in a heavy bottomed pan
- When the oil is smoking hot take tablespoon full of lentil paste and shallow fry
- While placing the lentil paste on the pan press it with fingers and make sure they do not have any definite shape
- Shallow fry the rest of the lentil paste and keep aside
- These are the 'Chapor'
- Next, cut the vegetables and wash well
- Drain any excess water
- Heat mustard oil in a deep pan or kadhai, when the oil is hot add the eggplant pieces and fry till brown, keep aside
- In the same pan add more oil if needed, when the oil is hot add panch phoran masala or bengali five spice mix, dry red chilies, bay leaves
- As the spices release nice aroma add the potato, taro root (also add pointed gourd if using) with little salt and turmeric powder, cover and cook
- After 10 minutes, add other vegetables and rest of the grated ginger cover and cook it till the vegetables are done
- Once the vegetables are soft, add mustard-poppy seed paste mix well
- Break the chapor or the lentil patties and add
- Add salt and sugar to taste
- If you like your dish to be spicy add green chilies
- Garnish with grated coconut and serve hot
- Serve Chapor Ghonto along with Steamed Rice and Aloo Posto for weekday lunch or dinner
- You can also serve Chaler Payesh after your meal as a dessert
Other informations
The table below shows servings values and other necessary informations.
- Servings
- Cuisine
- Course
- Diet
- 4
- Bengali Recipes
- Lunch
- Vegetarian