CHAL KUMRO (ASH GOURD) GHANTA , WITH COCONUT AND BORI
Well was trying to reproduce a childhood memory of this down market poor man’s. Don’t remember what my mother used to do , but whatever I could recollect, putting it here . It is awesome.
This dish can be cooked in many different ways , with riot of spices like garam masala etc .
But try this
Chal Kumro , skinned and chopped fine random ( 1/4th inch by 3/4th inch etc ) 2 cups ( American 8 oz)
Grated coconut ½ to 3/4th cup (more the merrier)
Bori ( Udad dal dumplings 1 inch size ) 8
Green chili silted 4
Turmeric ½ tsp
Ginger paste 1 heap tsp
Roasted and ground “cumin and red chili “1 tsp ‘
Oil for frying Bori 1 tbsp ( Boris are renowned oil drinkers, so starve them with less oil and brisk fry )
Ghee 1 tbsp + 1 tbsp
Sugar to taste or sweeten, 1 tsp to taste and 2 tsp to sweeten ( Bongs please adjust sugar to your sweet tooth) .
Ghee 1 tbsp
Tej pata 1
Cumin 1 tsp level.
Dry red chili -1
Heat oil and fry the Bori to brown , break into large pieces , keep aside
In the same Kadhai, Heat ghee 1 tbsp, and temper with tej pata, cumin and red chili . Add the Chal-kumro, and stir fry under high heat for 2-3 minutes , add turmeric and salt . Add water just to submerge the vegetables. Reduce heat and cover.
BREAK ‘’ Smokers take 6 minutes break in the balcony or courtyard, drinkers, gulp few drinks and relax..TV addicts … Baby sitters… you know what to do)
After 7-10 minutes, check if the veges is tender. (If it is burnt because of you, discard everything and start all over again).
Add grated coconut, the sugar, green chili, ginger paste and the roasted cumin powder and Bori, and mix. If needed add few tbsp. water to keep it from drying out. Cover and cook for 5 minutes with stirring in between.
Add 1 tbsp ghee mix and done.
Eat with rice or paratha, Luchi or puri..( you can eat with roti, which I don’t like )