From what I hear, Chapor Ghonto is a dying Bengali dish. I had this ages ago at my aunt’s place and fell in love with it. Despite being a hardcore carnivore, I love my veggies too 🙂
I followed the recipe from The Calcutta Cook Book – A Treasury of Recipes from Pavement to Palace by Minakshie Das Gupta, Bunny Gupta & Jaya Chaliha.
Ingredients for the Chapor
200 gms matar dal (spilt peas)
1-2 green chillies (split, seeded and finely chopped)
1/4 tsp salt
The matar dal should be soaked overnight and then coarsely ground with the chillies. Salt should be added and the batter should be whipped. It should be shaped into small round cakes (2 inch, 1/4 inch thick) and cooked on a greased pan.
100gms medium potatoes
100 gms potol
100 gms jhingey (ridge gourd)
100 gms brinjal
25 gms cholar dal (Bengal gram) [I did not add this. The recipe said that this could be substituted with 2 tbsp of grated coconut. I went with this suggestion]
2 tbsp mustard oil or ghee ( I used 1 tbsp mustard oil and 1 tbsp ghee)
2 bay leaves
2 dried red chillies
1 tsp panch phoron
1 tbsp ginger paste
1 tsp sugar
Salt to taste
Dice all the vegetables. Heat the oil or ghee to a smoking point and then reduce the heat and add the bay leaves, chillies, and paanch phoron. Then add the vegetables and chapor. Let it cook on low flame. Add sugar and salt and when the vegetable softens, add the ginger paste. Mix well and take it off the fire. The vegetables took a long time to soften. Next time, I will steam them before I add them in. This simple dish with hardly any masalas was very flavourful. This is a dish that must be tried by those on the lookout for authentic Bengali food.