Chapri ghonto/Summer
Vegetables Medley
Chapri ghonto is a dish I
strongly associate with my childhood. This dish has no onions, no garlic and no
spices and it is soothing on the tummy, especially in the hot summer months.
Since most summer veggies
have a high water content this dish requires no outside help. The veggies cook
in their own juice without any kind of spices or masalas overpowering their
freshness.
The only thing to keep in
mind while preparing for the dish is that all the vegetables should be of
roughly the same amount and they are to be chopped in equivalent sizes.
Ingredients
2 karela
3 parwal
1 cucumber
1 brinjal
4 jhinga
Salt to taste
Pinch of sugar
½ tsp turmeric
1 tbsp ghee
1 tsp ginger paste
For the chapri
1 cup chana dal, soaked
overnight
For tempering
1 tsp mustard seeds
2 bay leaf
2 dry red chillies
Chop the vegetables in equal
sizes.
Grind the chana dal with a
little water and salt. Heat some oil and then tip the entire chana dal batter
in one go.
It will look like a pancake. Fry
both sides well and then break the pancake into big chunks. Your chapri is
ready.
Heat some oil. Add the
mustard seeds, bay leaf and dry red chilies.
Fry the karela first because it
takes the longest to cook. Then add all the vegetables. Sauté for 3-4 minutes.
Add
some sugar, salt and turmeric.
Cover and cook till done. There is no need to
add water as the vegetables will release their own liquid. They stew in their
own juices. Before taking it off the flame add some ghee and ginger paste.
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