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Thursday, November 28, 2019

Chapor Ghonto




This is part 2 of our pujo spread post. Prompted by our friends going to a pujo spread buffet at a local Indian restaurant, I decided to make a pujo spread of our own.

In this post I bring to you chapor ghonto. This is a medley with bitter gourd being predominantly featured along with other seasonal vegetables. This recipe is a variant from my boro-pishi (dad's oldest sister), where she skipped the other veggies and used only potatoes along with a generous helping of ghee.

Ingredients


  • 1 cup yellow split pea or motor daal washed and soaked overnight
  • 1 large potato cut into medium sized cubes
  • 2 bitter gourd or karela cut into thin half moon slices
  • 1 tsp. paanch phoron
  • 1 tsp. dry roasted paanch phoron powder
  • 1 tsp. ginger paste
  • 1 tsp. turmeric powder
  • 1 tsp. sugar
  • 1 tsp. ghee or clarified butter
  • Salt to taste
  • Oil
Procedure
Step 1

Drain excess water from the soaked dal and grind it coarse with salt. Gently beat the batter for a minute. 

Heat a griddle or tawa and grease it with oil. Now place the batter on the hot griddle and spread it flat over the tawa with a flat bottom spatula. Let it cooked on the medium heat for a minute or two. Now crank up the heat to high and let it sit there for another minute.

Noe with your spatula try to turn it. you will see it will break unevenly.  These uneven pieces of the lentil cake is called chapor. Flip those uneven pieces on the tawa and apply oil with a spoon from the sides. Let this side sit for two minutes on medium heat and one minute on high heat. 

Remove those chapors from the tawa and keep aside.

Now add oil in a wok and fry the slices of bitter gourd on medium heat till they are crispy. Set aside.

Add two tsp. oil in a wok and temper it with paanch phoron. Wait till they stop spluttering. Add potato cubes to it and fry them on medium heat for a while. Add turmeric powder and ginger paste and mix well. you might need to sprinkle water to it to avoid the spices from burning. 

Season with salt and sugar and add little water to it. Cook it covered till the potato is almost cooked and ninety percent of the water is evaporated. This is the time you add the lentil pieces and the fried bitter gourd to it. Mix well. The chapor will absorb the excess water.

Finish it off with a dollop of ghee and dry roasted paanch phoron powder.

Serve with hot rice and enjoy.


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