Today I will share how to make Macher Matha Diye Khero Ghonto traditionally. Khero is a version of ash gourd (chalkumro), though it looks almost the same as chalkumro, the difference is, in taste. It is also a little bit softer than chalkumro. It is available mainly in the summer season and is very difficult to get in Kolkata. You may get it from the rural side.
What is Khero; Khero is one type of gourd, almost like an ash gourd. By seeing the picture you can make the difference, the left one is ash gourd (chalkumro, and the right one is Khero). The exact English word is also not known. If anybody knows please let me know also.
Types of equipment used for this recipe are
Boti/ knife
Sil Nora/ batán/Blender
Kadai
Mixing bowl
The ingredients used for this recipe are
Khero: While purchasing Khero, always choose the tender one, otherwise it is challenging to take, because of its hard seeds.
Fish Head: Buy either Rohu or Katla fish head, which will give an authentic taste
Poppy seeds/khas khas/ posto: Use fresh, otherwise it doesn’t taste very pleasant
Bori/ Sun-dried lentil dumpling: Here I used white gram/white urad dal bori
Panchphoron: for tempering, panchphoron is used which gives a better flavor
Potato: Here I used Chandramukhi potato (you can use any potato)
Cooking oil: Here cooking oil must be mustard oil
Other ingredients are used turmeric powder, red chili, Bay leaves, ginger, garlic, garam masala, ghee, and salt
How to make Chingri Diye Khero Posto
Take sil Nora, and put poppy seeds and ginger over the sil
Grind them and make a smooth paste, and keep them aside
Cut the Khero into small pieces with the help of a boti/ knife
Clean and wash the fish head, rub it with salt and turmeric powder, and fry it until it turns brown in color
Fry the bori until it turns it becomes crispy
Now add some more oil to the kadai, and add panchphoron and red chili for tempering
As they splutter and sizzle add the potato and fry it for a minute
Now add the fried fish head and stir them for a minute
Add crushed garlic and sauté them for 10 seconds
Add turmeric powder, cumin powder, and salt and stir them until the raw smell goes off
Now add the khero and mix them well
Cover the lid and allow them to cook for 5 minutes on low flame
Open the covers after 5 minutes, add the poppy seed paste and mix them well and cook for another 2-3 minutes without cover
Now add the garam masala powder, bori, and ghee
Transfer them to a serving bowl and serve hot with rice
Macher Matha Diye Khero Ghonto
Equipment
- sil bata/Grinding stone/blender
- boti/ knife
- A kadai or a fry pan
- mixing bowl
Ingredients
- 1 Khero
- 1 Fish Head
- 2 tbsp Posto/poppy seeds/khas-khas
- 10 tbsp Bori/Sun-dried lentil dumpling
- 1/2 tbsp panchphoron
- 2 potato
- 2 tbsp oil
- 1 tbsp turmeric powder
- 1 red chili
- 1 bay leaf
- 1/2 tbsp ghee
- 1/2 inch ginger
- 4 cloves garlic(crushed)
- 1/4 tbsp garam masala
- salt
Instructions
- Take sil Nora, and put poppy seeds and ginger over the sil
- Grind them and make a smooth paste, and keep them aside
- Cut the Khero into small pieces with the help of a boti/knife
- Clean and wash the fish head, rub it with salt and turmeric powder and fryit until it turns brown in color
- Fry the bori until it turns it becomes crispy
- Now add some more oil in the kadai, and add panchphoron and red chili fortempering
- As they splutter and sizzle add the potato and fry it for a minute
- Now add the fried fish head and stir them for a minute
- Add crushed garlic and sauté them for 10 second
- Add turmeric powder, cumin powder and salt and stir them until the raw smellgoes off
- Now add the khero and mix them well
- Cover the lid and allow them to cook for 5 minutes in low flame
- Open the covers after 5 minutes, and add the poppy seed paste and mix themwell and cook for another 2-3 minutes without cover
- Now add the garam masala powder, bori and ghee
- Transfer them to a serving bowl and serve hot with rice