"Ghonto" is a traditional Bengali form of cooking which is mostly made of one or sometimes two vegetables ( and sometimes fish). Very less oil is used and the vegetable are well diced so that it can cook in its own juices and results in a mushy juicy dish. Ghonto's can be made as a pure vegetarian dish or shrimps / parts of fish can be thrown in to cater to the carnivorous palate such as mine.
Vegetables like gourds were never a hot favorite of mine ( and my little Sis's). Dad is a firm believer of " Shob Kichu Khete Hoy" ( You should eat all kinds of food ). Hence a handful of shrimps was my Mom's way of making us eat the otherwise boring gourds.
Ingredients
- Chal Kumra ( Ashgourd) :- 500 grms
- Shrimps ( small sized ) :- 200 grms
- Cumin Seeds ( Jeera ):- 1 tsp
- Green Chilli :- 2 or 3 No's depending on your taste
- Red Chilli :- 1 No.
- Ginger Paste :- 1/2 tsp
- Turmeric Powder ( Haldi ) :- 1 tsp
- Salt :- As per taste
- Coriander leaves :- About 3 to 4 twigs for garnishing
Cooking Method
- Heat 1 tbsp oil in a Kadai ( Wok ) and shallow fry the shrimps ( cleaned and deveined ) with a pinch of salt and turmeric pd. Keep aside.
- Shallow fry the prawns ( cleaned and deveined ) with a 1/2 tsp of oil for about 2 minutes. Keep aside. Please note that prawns cook very quickly and overcooked prawns tends to become stiffer.
- Diced the ash gourd and boil it with a pinch of salt.
- Heat 1 tsp of oil in a wok. Add the cumin seeds and the red chilli and let it splatter.
- Add the ginger paste, turmeric powder and slit green chillies and fry for sometime.
- Add the Ashgourd and cook till the water content dries up and the vegetable becomes slightly mushy.
- Add Salt and mix well.
- Add the sauted shrimps and cook for a couple of minutes
- Garnish with coriander leaves.
Tit Bits
- This is a traditional dish of East Bengal and is a typical winter dish.
- Best served with hot steamed rice.
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