Chapor Ghonto (Mixed Veg. Curry - Bengali Style)

 

         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. So do give it a try by checking out the step by step pictorial recipe to prepare it. 

• 1/3 cup chana dal, soaked overnight
• 1" 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
• salt to taste
• 1 tbsp. kasundi 
• 1 tsp. coriander leaves

          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.

         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. 

          Heat 2 tbsp. more oil in the same pan and temper with dry red chilies, bay leaves and panch phoron. After it stops spluttering, add the ginger and green chilies. Sauté for a few seconds. 

          Add the potatoes, radish and beans first. Stir fry for 2 minutes. Then add remaining chopped veggies and give it a toss. Sauté for 4-5 minutes. 

          Add salt, turmeric powder, cumin powder, followed by the frozen peas. Mix everything well and continue to sauté for 4-5 minutes. 

          Cover and cook on a low flame, by sprinkling some water at intervals till the veggies turns soft. 

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

          When done, add the kasundi and remaining 1 tsp. raw mustard oil. Give it a stir and keep it covered for 2 minutes. 

          Garnish with coriander leaves and serve with hot steamed rice for a nice weekend lunch. You can also relish it with chapatti or paratha if you wish.

                     Grind the soaked chana dal & ginger + green chilies into a coarse paste. Add 

                      salt to taste, a pinch of turmeric powder and 1/2 tsp. cumin seeds. Mix well.

                      For the Chapor - Heat 2 tbsp. oil & drop a spoonful of the batter. Press it 

                      lightly with your fingers & shallow fry till crisp & golden on both sides. 

                     Heat 2 tbsp. more oil in the same pan & temper with dry red chilies, bay 

                     leaves and panch phoron.

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

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

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

                                  Add salt, turmeric powder, cumin powder, 

                      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. 

                    Now break the fried chapor (lentil patties) into small pieces & add. Cover 

                    and cook further for 2 minutes. 

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

Garnish with coriander leaves.

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