There is a story behind this lost recipe. Some Bengalis (Bangal) makes this pur or stuffed bora using sorshe (mustard seeds) and some others (Ghoti) loves posto (poppy seeds) a lot and they use posto bata as the stuffing. This Chalkumro pur recipe was one of the favourite in our house. My Dida (Grandma) used to make this, then my Maa and now me. The twist here is I have used Sorse, posto and coconut as stuffing to make this awesome bora. This is an age-old authentic dish which you must cook if you love to try old bong recipes. This tastes excellent with steamed rice. A childhood favourite of mine, Maa used to cook this whenever Chalkumro / Ash gourd is in season. After ages I got this super vegetable in the market and cant stop myself trying my hands on this.
Ingredients
- Chalkumro / Ash gourd - half
- Mustard seeds - 2 tsp or as required depending on the pieces
- Posto (poppy seeds) - 2 tsp
- Coconut - 1/3 cup (grated)
- Sugar - a pinch
- Salt as per taste
- Rice flour - 1 tsp
- Turmeric powder - a pinch
- Green chilli
- Mustard oil for frying
Process
1. Cut Ash gourd into thick slices. Then slit every slice from the middle. Wash well. Sprinkle little sugar and salt into these slices and keep aside for sometime.
2. For making the stuffing, add mustard seeds, poppy seeds, grated coconut, green chilli and make a good paste. This paste should be thick in consistency.
3. Make a batter of rice flour with water. Add a pinch of turmeric powder into this and consistency should be medium thick.
4. Now fill the silted gap of Ash gourd slices with the paste. Seal the edge of the filling lightly with the batter of rice flour. Just dip your finger in the batter and lightly spread over the seal.
5. Heat oil in a deep frying pan. Dip the slices into the batter and then deep fry until golden brown in color, on medium flame. Try frying 2-3 pieces at a time. Once all are done, serve immediately as a side dish with steamed rice and Dal.
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