Chapor Ghonto

Name: Chapor Ghonto
Total time: 1500 s
Yield: 2-3 servings
Cuisine: Indian
Ingredients: 1/3 cup chana dal, soaked overnight; 1 inch " ginger; 2 green chilies; 1/2 tsp. cumin seeds; 1 small radish, diced; 8-10 cauliflower florets; 1 potato, diced; 1 cup pumpkin, cubed; 8-10 French beans, cut into 1" pieces; 2 long eggplants, diced; 1/4 cup green peas (I used frozen ones); 4 tbsp.+ 1 tsp . mustard oil; 2 red chilies; 2 bay leaves; 1 tsp panch phoron spice; 1 tsp. ginger, finely chopped; 2 slit green chilies; 1/2 tsp. turmeric powder; 1 tsp. cumin powder; to taste salt; 1 tbsp. kasundi; 1 tsp. coriander leaves

Bethica Das @kitchen_flavours

Sharjah (UAE)

#weekyellow - Chapor Ghonto is a mixed vegetable curry with lentil patties added to it. It is almost a lost recipe now. 'Chapor' literally translates to the irregular shape that the patties are given while frying. It basically replaces the bori or vadi / lentil dumplings that are generally added while preparing a Bong style mish mash curry.

A wide variety of veggies can be added to make this healthy side dish. It can also be prepared with one single veggie. The lentil patties are generally made of matar dal. However, I had to substitute it with chana dal (Bengal Gram lentil) due to its unavailability. For a more authentic flavour, prepare it with mustard oil.

Bethica Das @kitchen_flavours

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Ingredients

20-25 minutes

2-3 servings

1/3 cupchana dal, soaked overnight
1 inch " ginger
2 green chilies
1/2 tsp.cumin seeds
1small radish, diced
8-10cauliflower florets
1potato, diced
1 cuppumpkin, cubed
8-10French beans, cut into 1" pieces
2long eggplants, diced
1/4 cupgreen peas (I used frozen ones)
4 tbsp.+ 1 tsp. mustard oil
2red chilies
2bay leaves
1 tsppanch phoron spice
1 tsp.ginger, finely chopped
2slit green chilies
1/2 tsp.turmeric powder
1 tsp.cumin powder
to tastesalt
1 tbsp.kasundi
1 tsp.coriander leaves

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Steps

20-25 minutes

1

Grind the soaked chana dal & ginger + green chilies into a coarse paste by adding very little water. Add salt to taste, a pinch of turmeric powder and 1/2 tsp. cumin seeds. Mix well.
2

Heat 2 tbsp. oil in a pan and drop a spoonful of the batter. Press it lightly with your fingers and shallow fry them till crisp and golden on both sides. This is Chapor. Drain and keep aside.
3

Heat 2 tbsp. more oil in the same pan & temper with dry red chilies, bay leaves and panch phoron.
4

After it stops spluttering, add ginger & green chilies. Sauté for a few seconds.
5

Add the potatoes, radish & beans first. Stir fry for 2 minutes.
6

Then add remaining chopped veggies & give it a toss. Sauté for 4-5 minutes.
7

Add salt, turmeric powder, cumin powder,
8

Followed by the frozen peas. Mix well & continue to sauté for 4-5 minutes. Cover & cook on a low flame, by sprinkling some water at intervals till the veggies turns soft.
9

Now break the fried chapor (lentil patties) into small pieces & add. Cover and cook further for 2 minutes.
10

When done, add the kasundi & remaining 1 tsp. raw mustard oil.
11

Garnish with coriander leaves.
12

Serve with hot steamed rice / chapatti for a nice weekend lunch.