Chaal Kumro Bhaja
Fried ash gourd (chaal kumro) slices, a simple Bengali preparation with a delicate flavor.
Preparation
Cut chaal kumro or white pumpkin into semi circle pieces that should be atleast 1.5 inch in thickness
Introduce 3-4 slits (as shown) in each piece.
To the mustard paste add salt and keep
Batter: Add 4-6 tbsp water to rice flour
(depending on desired consistency) and mix with kalonji seeds, turmeric powder, and salt to taste.
Cooking
Immerse appropriately cut chaal kumro/white pumkin pieces into boiling water for 3 min and remove.
Lightly coat the mustard paste onto the pumpkin pieces making sure that the mix is added into the spaces between
Heat oil in a kadai. Make sure the oil is
Dip the pieces in batter and add to oil.
Fry till golden brown and remove on to a paper towel to drain excess oil.
Serving Suggestions
Serve with hot rice and dal.
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
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