Ash gourd curry with coconut/ Narkel diye chalkumro
This is an ancient traditional dish, which I used to have in my childhood. It’s a very simple and healthy Bengali delicacy where no spices are used. The Julian-shaped ash gourd is cooked with grated coconut or you may use coconut paste, with ginger and green chili; this is How to Make Narkel Chalkumro. It, needless to say, it has enormous health benefits. So you can very well include this recipe in your diet chart. You can also see the recipe of Ilish macher matha diye chalkumro.
The equipment requires
- Kadai
- Spatula
- Serving bowl
Ingredients
- Ash gourd/chal kumro-750 gm
- Coconut-1/2
- Green chilies-4
- Red chili-2
- Ginger paste-1 tbsp
- Panchphoron Panch phoron-1/2 t spoon (It comprises mouri (fennel seeds), methi (fenugreek seeds), kaalo jeera (black cumin seeds), jeera(cumin seeds), and a typically Bengali spice, called radhuni)
- Sugar-1/2 tbsp
- Oil-1 tbsp
- Salt to taste
How to Make Narkel Chalkumro
Cut an ash gourd/ chal kumro in Julian shape and keep aside
Cut coconut into medium pieces and keep them aside.
Take a Kadai; heat oil and add red chili
Add panchphoron for tempering
Add green chili also
As they splutter and sizzle add the chal kumro/ash gourd
Add salt
Then add ginger paste
And sauté for 2-3 minutes and cover the lid; allow it to cook in its own water, no need to add water.
Take all the coconut pieces, and two green chilies into a blender
And make a smooth paste of coconut
Add this coconut paste to chal kumro and stir it.
Now add ½ tbsp sugar and mix them well.
Again cover the lid and cook for another 2-3 minutes.
Open the lid and see the nice consistency of the chal kumro.
Transfer them to a serving bowl and serve hot with piping rice
How to Make Narkel Chalkumro
Equipment
- A kadai or a fry pan
- Spatula
- Serving plate
Ingredients
- 750 gm chal kumro/ash gourd
- 1/2 fresh coconut paste
- 1 tbsp Cooking oil
- 1 tbsp gingerpaste
- 2 red chili
- 4 green chili
- ½ tbsp sugar
- 1 salt
- ½ tbsp Panch-phoron
Instructions
- Cut an ash gourd/ chal kumro inJulian shape and keep aside
- Cut coconut into medium pieces andkeep them aside.
- Take a Kadai; heat oil and add redchili
- Add panchphoron for tempering
- Add green chili also
- As they splutter and sizzle add the chal kumro/ash gourd
- Add salt
- Then add ginger paste
- And sauté for 2-3 minutes and coverthe lid; allow it to cook in its own water, no need to add water.
- Take all the coconut pieces, and twogreen chilies into a blender.
- And make a smooth paste of coconut
- Add this coconut paste to chal kumro and stir it.
- Now add ½ tbsp sugar and mix themwell.
- Again cover the lid and cook foranother 2-3 minutes.
- Open the lid and see the nice consistency of the chal kumro.
- Transfer them to a serving bowl and serve hot with piping rice