Chal Kumro Torkari is a light and delectable Bengali dish. Chalkumror niramish torkari is prepared with ash gourd, milk and grated coconut. Bengali ash gourd curry is a wonderfully soft and wholesome dish that’s served as a side with hot rice and dal.
Fresh ash gourd is full of water and is relatively quick to prepare. It tends to absorb the flavours of the food it’s cooked with. It’s something I recently discovered.
Ash gourd, also called winter melon or white gourd is a member of the pumpkin family. Commonly used in Indian and Chinese cuisine, winter gourds with their delicate white flesh are mild and slightly sweet; they are the perfect ingredient for a clean, fresh and restorative dish.
Winter melon is a good for weight loss and works as a gentle diuretic. It’s good for diabetics and hypertensive people.
Winter melon melts in your mouth when it’s cooked. It’s soft and velvety and serves as a healthy side dish with any meal. It provides you much needed relief from the summer heat. The simplicity of this winter melon recipe is only exceeded by the remarkable taste.
Bengali Chal Kumro Torkari Recipe details below:
- Chal Kumro/Ash Gourd – 1 ½ cups,
- Milk – ⅛ cup
- Paanch phodon – ¼ tsp
- Dry red chili - 1
- Salt – ½ tsp tsp
- Sugar – ½ tsp
- Grated coconut – ¼ cup
- Oil – ½ tsp
- Ghee – ½ tsp
- To make chal kumro bhaja, wash and peel the ash gourd. Rinse in water and cut into thin strips. Grate the coconut and keep aside.
- Heat oil and ghee in a frying pan. Temper with paanch phodon and red chili.
- Add the chalkumro and sauté it.
- Season with salt and sugar. Mix well. Cover and cook for 5 minutes.
- Remove the lid and mix in the grated coconut.
- Stir in milk and boil the chalkumro on low-medium heat untill done.
- Remove and serve Chal Kumro Dudh Curry with rice and dal.
If you are looking for more gourd recipes, do try out bottle gourd curry, tindora fry, lau chingri, karela capsicum fry, kakarakaya vepudu and bitter gourd chips.
Ash Gourd Curry With Coconut Step By Step:
To make Indian ash gourd curry, wash and peel the ash gourd. Chop into thin strips. Grate coconut and set aside.
Take a pan and heat ½ tsp oil and ½ tsp ghee.
Toss in the paanch phodon and dry red chilli and allow to splutter.
Add the chopped ash gourd and sauté.
Sprinkle some salt and sugar. Mix well.
Cover with a lid and simmer for 5 minutes.
Remove the cover and add 1/4 cup of grated coconut. Combine well.
Add 1/8 cup of milk and cook till all the milk is absorbed and the Bengali chalkumra curry is dry.
Transfer the chalkumror torkari into a bowl.
Serve Winter Melon Coconut Curry with steamed rice or rotis.