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We hope you got benefit from reading it, now let’s go back to chapor ghonto recipe. To cook chapor ghonto you only need 19 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to cook Chapor Ghonto:
- Provide 1 & 1/2 cup chana daal / bengal gram
- Provide 1 cup potato
- Get 1 cup Pumpkin
- You need 1/2 cup Brinjal
- Take 1 cup Ridge Gourd
- Get 1/2 cup Taro root
- Provide 1 cup Dried Yellow Peas
- You need 1 tbsp Ginger
- Use 1 tbsp Mustard seeds
- Prepare 1 tbsp Poppy seeds
- Provide 2-3 tbsp Fresh grated coconut (optional)
- Prepare 2 Bay leaves
- Provide 2 Dry red chillies
- Use 1 tsp Panch Phoran Masala
- Provide 2 Green Chillies
- Take 1 tsp Turmeric powder
- Get 1 tsp Salt
- You need 1/2 tsp Sugar
- Use 1 tbsp Mustard oil
Instructions to make Chapor Ghonto:
- Soak the lentils for at least 3 hrs. Wash well and drain.
- Make a paste with a little turmeric powder, green chilies, ginger and a pinch of salt. Add as little water as possible while grinding.
- Heat mustard oil in a heavy bottomed pan.
- 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'.
- Make a paste of poppy seed and black mustard seeds and a green chilli.
- Cut the vegetables in cubed.
- Heat mustard oil in a deep pan, 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.
- Garnish with grated coconut and serve hot.
- Serve this with steamed rice or roti.
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