Today I will share step by step How to make Chingri Diye Khero Posto in the traditional way, which is one of the lost recipes. Khero is a version of ash gourd (chalkumro), though it looks almost the same as chalkumro, the difference is, in taste. It is also a little bit softer than chalkumro. It is available mainly in the summer season and is very difficult to get in Kolkata. You may get it from the rural side.
What is Khero; Khero is one type of gourd, almost like an ash gourd. By seeing the picture you can make the difference, the left one is ash gourd (chalkumro, and the right one is Khero). The exact English word is also not known. If anybody knows please let me know also.
Types of equipment used for this recipe are
Boti/ knife
Sil Nora/ batán/Blender
Kadai
Mixing bowl
The ingredients used for this recipe are
Khero: While purchasing Khero, always choose the tender one, otherwise it is very difficult to take, because of its hard seeds.
Shrimp/ chingri/prawn: purchase medium or small-size shrimps, and it should be fresh.
Poppy seeds/khas khas/ posto: Use fresh, otherwise it tastes bitter
Panchphoron: for tempering, panchphoron is used which gives a better flavor
Cooking oil: Here cooking oil must be mustard oil
Other ingredients are used turmeric powder, green chili, Bay leaves, ginger, garam masala, and salt
How to make Chingri Diye Khero Posto
Take sil Nora, and put poppy seeds and ginger over the sil
Grind them and make a smooth paste, and keep them aside
Cut the Khero into small pieces with the help of a boti/ knife
Wash the shrimp, rub them with turmeric powder and salt, and fry them
Heat oil in a kadai and panchphoron, bay leaves, and green chili for tempering
As they splutter and sizzle, add the Khero
Cover the lid and allow them to cook for 2 minutes
Open the lid and add turmeric powder and salt and stir them for 2-3 minutes
Add the fried prawns and mix them well
Now add the poppy seed paste and mix them gently, and cook for 2 minutes on high flame without cover
Add garam masala, and turn off the flame
Transfer them to a serving plate and serve hot with rice and dal.
Chingri Diye Khero Posto
Equipment
- Kadai
- mixing bowl
- sil bata/Grinding stone
- boti/ knife
Ingredients
- 1 khero
- 10 prawn/shrimp
- 50 gm Poppyseeds/posto/khaskhas
- 3 tbsp Mustard oil
- 1/2 tbsp panchforons -1/2 t spoon (It comprises mouri (fennel seeds), methi (fenugreek seeds), kaalo jeere (black cumin seeds), zeera(cumin seeds), and a typically Bengali spice, called radhuni)
- 1 tbsp turmeric powder
- 2 green chili
- 2 bay leaves
- 1/2 inch ginger
- 1/4 tbsp Garam masala
- salt
Instructions
- Take sil Nora, and put poppy seeds and ginger over the sil
- Grind them and make a smooth paste, and keep them aside
- Cut the Khero into small pieces with the help of a boti/knife
- Wash the shrimp, and rub them with turmeric powder and saltand fry them
- Heat oil in a kadai and panchphoron, bay leaves and greenchili for tempering
- As they splutter and sizzle, add the khero
- Cover the lid and allow them to cook for 2 minutes
- Open the lid and add turmeric powder and salt and stir themfor 2-3 minutes
- Add the fried prawns and mix them well
- Now add the poppy seed paste and mix them gently, and cookfor 2 minutes in high flame without cover
- Add garam masala, and turn off the flame
- Transfer them to a serving plate and serve hot with rice and dal.