Chhanchi Kumror Ghonto
Chhanchi kumror ghonto braises pumpkin and squash trimmings with panch phoron, ginger, and coconut into a soft Bengali medley that is sweet, savory, and rice-friendly.
π Recipe adapted from Wikidata (Dish)
π¨βπ³ Instructions
Cut pumpkin, tender peel, and potatoes into small pieces.
Temper panch phoron and ginger in mustard oil until aromatic.
Add the vegetables with turmeric, salt, and green chiles.
Cover and cook gently until the pumpkin collapses into a soft ghonto.
Stir in grated coconut and cook off excess moisture before serving.
π· Perfect Pairings
Complete your meal with these
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