Chalkumror bora
Ash gourd stuffed with a mustard-coconut filling, dipped in a batter and deep-fried.
- Cooking time1 hour
Calorieskcal
In this family-favourite recipe of chalkumro (ash gourd), called so because it is grown on roofs ('chal' in Bangla). Small half-moon shaped sections are stuffed with a pungent mustard and coconut filling, then dipped in a batter and fried.
Frequently Asked Questions
Ingredients
Serves
16 pieces
FOR THE CHALKUMRO
- 15 pcs (400g) chalkumro (ash gourd)
- 5 g salt
- 300 g water
FOR THE FILLING
- 40 g mustard seeds (soaked for 2 hours)
- 50 g grated coconut
- 4 pcs green chillies
- 4 g salt
- 10 g sugar
- 120 g water
- 10 g mustard oil
- ¼ tsp kaalo jeere
FOR THE BATTER
- 70 g maida (plain flour)
- 30 g sooji (semolina)
- 2 g posto (poppy seeds)
- ½ tsp turmeric
- ¼ tsp red chilli powder
- 3 g salt
- 12 g sugar
- 5 g mustard oil
- 135 g water
- oil for frying
Method
- Soak mustard seeds for at least two hours. Grind to a smooth paste with salt, green chillies and coconut.
- Peel the chalkumro, and cut along its cross-section in 2-cm slices. Now halve the discs into semicircles.
- Using a small paring knife make a slit on the round side of the semicircle, keeping the spine intact. It should open up like a book with the straight edge as the spine.
- Transfer the semicircles to a saucepan, and boil with salt and water for about 5 minutes, taking care to not overcook them. Remove from the water and set aside.
- Heat mustard oil in a kadai. Temper it with kaalo jeere (nigella seeds). After 30 seconds, add the mustard and coconut paste. Fry until it the colour and the paste becomes dry. Allow it to cool.
- Now stuff the prepped and steamed chalkumro with the filling, making sure the filling reaches the corners.
- Make a batter by mixing together maida, sooji, posto, turmeric, red chilli powder, salt, sugar, mustard oil and water.
- Heat vegetable oil for deep-frying. Once the oil is hot (180º C), coat the stuffed chalkumro in batter and gently lower them into the hot oil. Fry on both sides until evenly brown. Serve hot.
