Royal Bengali Veggie Chapor Ghonto Recipe

About this recipe

Royal Bengali Veggie Chapor Ghonto is a traditional Bengali breakfast dish that combines the rich flavors of lentil cakes (chapor) with a medley of vegetables and aromatic spices. This dish offers a perfect balance of nutrition and taste, featuring crispy lentil patties simmered in a mildly spiced vegetable medley. The infusion of mustard oil and Bengali five-spice blend (panch phoron) adds an authentic touch, making it a delightful start to your day. Served warm, this hearty and flavorful dish is ideal for a united family looking to enjoy a wholesome and satisfying meal together.

Ingredients

• 500 gm Eggplant
• 200 g Yellow Pumpkin
• 250 g French Beans
• 250 g Spinach
• 200 ml Mustard Oil
• medium Chilli Green Long
• 100 g Coriander Leaves
• - Coriander Powder
• 100 g Jeera Powder
• 100 g Salt
• 20 g Turmeric Powder
• 1 kg Yellow Moong Dal

Instructions

1. 1. Soak the yellow lentils in water for 3 hours, then drain and grind into a smooth paste with a pinch of salt and turmeric powder.
2. 2. Heat 1 tablespoon of mustard oil in a pan and fry small lentil patties (chapor) until golden brown. Set aside.
3. 3. Heat the remaining mustard oil in a large pan and add panch phoron. Let it crackle for 30 seconds.
4. 4. Add the diced eggplant, pumpkin, and chopped green beans, followed by turmeric, cumin, coriander powder, and salt. Sauté for 5 minutes.
5. 5. Add spinach and green chilies, then cook for another 3-5 minutes until vegetables are tender.
6. 6. Gently place the fried lentil patties into the vegetable medley and simmer for 5 minutes, ensuring they absorb the flavors.
7. 7. Garnish with fresh coriander and serve warm.