Read this beautiful Thor Kumro Chhechki recope from my dear friend priyadarshini and instantly felt like making it. Thor or the innermost fleshy portion of banana stem is a favorite of my Mom and I used to have it in several other forms but not this one. Though the processing of Thor is a bit tedious, but once you are able to reach to that stage, it is really a versatile vegetable to vouch for.
- Thor or banana stem – a bowl, cut in the form of straw
- Pumpkin – a bowl, cut into cubes
- Salt, Turmeric, sugar – a pinch
- Freshly desiccated coconut – 2 tbsp
- Bayleaf, Whole red chili, cumin seeds and cardamom powder for tempering
- Bori or dried lentil dumplings – 8-10
- Ghee – 1 tbsp
- Oil for cooking
- Green chili – as per taste
How to make Thor Kumro Chhechki
Boil the thor with a pinch of salt and turmeric. I did it in the pressure cooker just one whistle and then keep it separately to cook down completely.
Heat oil in a pan and fry the bori till it changes color. Keep aside. For the tempering, I have heated some more oil in a pan and then added the whole red chili, cumin seeds and cardamom powder.
Add the cubed pumpkin with a pinch of salt and turmeric and fry a bit.
Next I have added the boiled thor and mixed thoroughly. Continue frying .
When the pumpkin is almost cooked, sprinkle the desiccated coconut and stir well.
Keep cooking over low heat till the pumkin is cooked through and become mushy with the thor. Add the fried bori and mix well. Adjust the seasoning and remove from heat. While cooking vegetables, I always add a pinch of sugar at the end to enhance the taste.
Add a dollop of ghee at the end. Add green chilli and keep covered for 10 minutes.
Serve with plain rice.