Chapor Ghonto

Name: Chapor Ghonto
Total time: 1800 s
Yield: 3 to 4 servings
Cuisine: Indian
Ingredients: 1 & 1/2 cup chana daal / bengal gram; 1 cup potato; 1 cup Pumpkin; 1/2 cup Brinjal; 1 cup Ridge Gourd; 1/2 cup Taro root; 1 cup Dried Yellow Peas; 1 tbsp Ginger; 1 tbsp Mustard seeds; 1 tbsp Poppy seeds; 2-3 tbsp Fresh grated coconut (optional); 2 Bay leaves; 2 Dry red chillies; 1 tsp Panch Phoran Masala; 2 Green Chillies; 1 tsp Turmeric powder; 1 tsp Salt; 1/2 tsp Sugar; 1 tbsp Mustard oil

Aswani Vishnuprasad @cook_12258614

austin tx

#indiankitchen
Best of Bengal
Chapor Ghonto, a vegetable mishmash gets an elevation by addition of lentil patties. Ghonto refers to any vegetable mish-mash. Why the name 'chapor'? The lentil patties added in this dish are purposely irregular in shape and pressed with hand while shallow frying.
These round shaped lentil patties are patted and pressed with fingers while making these so the name Chapor Ghonto. A wide variety of vegetables, like pumpkin, ridged gourd, eggplant, potato, pointed gourd, taro roots can be added in this dish.

Aswani Vishnuprasad @cook_12258614

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Ingredients

30 min

3 to 4 servings

1 & 1/2 cup chana daal / bengal gram
1 cuppotato
1 cupPumpkin
1/2 cupBrinjal
1 cupRidge Gourd
1/2 cupTaro root
1 cupDried Yellow Peas
1 tbspGinger
1 tbspMustard seeds
1 tbspPoppy seeds
2-3 tbspFresh grated coconut (optional)
2Bay leaves
2Dry red chillies
1 tspPanch Phoran Masala
2Green Chillies
1 tspTurmeric powder
1 tspSalt
1/2 tspSugar
1 tbspMustard oil

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Steps

30 min

1

Soak the lentils for at least 3 hrs. Wash well and drain.
2

Make a paste with a little turmeric powder, green chilies, ginger and a pinch of salt. Add as little water as possible while grinding.
3

Heat mustard oil in a heavy bottomed pan.
4

Place the lentil paste on the pan by pressing 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'.
5

Make a paste of poppy seed and black mustard seeds and a green chilli.
6

Cut the vegetables in cubed.
7

Heat mustard oil in a deep pan, when the oil is hot add the eggplant pieces and fry till brown, keep aside.
8

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.
9

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.
10

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.
11

Garnish with grated coconut and serve hot.
12

Serve this with steamed rice or roti.