Chal diye kakrol er torkari

Ok, so this Chal diye kakrol er torkari or teasle gourd cooked with aromatic rice is a bit different and hatke recipe. Never ever thought that it would taste this good. I have already cooked ‘Chal Patol’ or ‘Chal copi’. For this kakrol recipe, I saw in one of the cook book, I was not very sure how it will turn out, since I am not very fond of kakrol. When I served this as a side dish , it was well accepted by my family and even I liked it , and it has become a regular in my kitchen afterwards.

Apart from this, I also make some bharta out of kakrol. You may find the recipe here.

Let me show you how I did it.

Chal diye kakrol er torkari

Ingredients for Chal diye kakrol er torkari

  • Kakrol – 8, sliced
  • Potato – 1, cubed
  • Gobindabhog rice – 2 tbsp, soaked in water
  • Bay leaf – 2
  • Dry red chili – 2
  • Green cardamom, cloves, cinnamon for tempering
  • Kashmiri chili powder, Turmeric and salt – as required
  • Cumin powder – 1 tbsp
  • Sugar – 1/2 tsp
  • Fenugreek seeds or methi – few seeds
  • White oil for cooking
  • Ghee – 1 tbsp
  • Green chili – 2-3 (optional)

How to make Chal diye kakrol er torkari

Remove the sides of the kakrol and peel slightly, if necessary. Then slice it as shown in the picture below.

I have taken all powdered masalas(Salt, turmeric, kashmiri chili powder, cumin powder) in a cup and made a paste by adding 2-3 tbsp of water to it. I do it atleast 15 minutes in advance. That way, it gives a better taste.

In a pan, heat oil and then fry the potato cubes lightly. Keep aside.

Fry the kakrol slices with a pinch of salt and turmeric and keep aside.

Bayleaf, dry red chili, and whole garam masala will be used in this recipe.

Heat oil in the pan and then add the fenugreek seeds. When it starts turning black, add the ghee followed by the bay leaf.

Now add the soaked rice and fry till it starts changing color.

You need to add the dry red chili along with the whole garam masala at this point. Fry a little till a nice aroma engulfs you.

Add the masala paste soaked in water previously at this point and fry till water evaporates completely and oil starts oozing out of the masala.

Now add the fried vegetables. Mix it well with the masala.

Add 2 cups of hot water and when it starts boiling, lower the heat and keep cooking with the lid on. Cook it till the vegetables are cooked through along with rice and the water almost evaporates.

Adjust the seasoning. Add the sugar and few green chilies if you like. and serve with rice or roti.

Chal diye kakrol er torkari
Chal diye kakrol er torkari
Chal diye kakrol er torkari

Write a Comment

Your email address will not be published. Required fields are marked *