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The food of Bengal being a favourite due to the inclusion of exotic and different types of food products, Bengali food has enough healthy meals that do not compromise taste. Among the most beloved subcategories of this cuisine is "ghonto," which is essentially a cooking technique that consists of combining vegetables with rice or fish and seasoning it with a variety of spices. Not only is ghonto a part of Bengali homes, it symbolises a home-cooked meal and something simple and down to earth with the variety.
Muri Ghonto
Bengali culinary creativity is shown by the ghonto preparation known as muri, which is likely the most popular of all. This recipe turns the plain regular fish head, usually from katla or rohu fish, into a delectable treat. The fish head pieces are first gently fried until golden brown. Ghee is then added along with ginger garlic paste, followed by cumin and crushed garam masala, which is stir-fried with the fish. As a result, the rice absorbs all the rich flavours of the fish and spices, creating a flavourful, slightly dry preparation. Not only is muri ghonto a meal, but it also celebrates the fish-eating tradition of Bengal, wherein no fish is wasted.
Image Credit: Wikimedia Commons
Mochar Ghonto
The adaptability of the banana blossom, a staple in Bengali cooking, is shown in mochar ghonto. After being cut finely, the banana bloom is cooked to get rid of its bitterness. That is followed by potatoes with coconut and spices, which include the cardamom, the cinnamon, and the bay leaves. This dish is a wholesome-flavoured dish that is complemented by the addition of ghee or clarified butter. Not only is mochar ghonto mouth-watering, but it also has health benefits that accrue from being full of fibre and other essential minerals.
Image Credit: Wikimedia Commons
Chapor Ghonto
Chapor ghonto is a very popular vegetable preparation wherein several vegetables are cooked in a most pleasing manner. The star in this meal is the chaap, or papaya, prepared with a medley of vegetables: the brinjal, or eggplant, the potato, and the pumpkin. Boris, which are lentil dumplings, are added to the dish that provides a crunchy texture, making the chapor ghonto different from other fish curry preparations. A five-spice mixture called panch phoron is used to temper the cooked veggies, and garam masala is sprinkled over top.
Image Credit: Wikimedia Commons
Lau Ghonto
Lau ghonto is a typical light and refreshing dish in Bengali families, made from bottle gourd or calabash. Bottle gourds are sliced into little pieces and cooked with potatoes. For added taste, they may also include prawns or fish heads. The secret to a delicious lau ghonto is the tempering, which involves frying mustard seeds, dried red chillies, and bay leaves in oil to release their flavours before adding the veggies. The first of the spices that should be prepared is a ginger, cumin, and coriander paste. A last addition of sugar and ghee nicely harmonises the flavours of the dish.
Kochu Shaker Ghonto
The healthy leaves of the colocasia plant, which have a texture that is slightly mucilaginous, are used in kochu shaker ghonto. The leaves are finely chopped and cooked with potatoes; for non-vegetarian variations, prawns or fish may also be added. One of the secrets behind the preparation of this dish is the spicy green chillies paste which contains poppy seeds and mustard seeds. Not only is Kochu shaker ghonto wonderful, but it's also incredibly nourishing, full of vitamins and minerals.
Palong Shaker Ghonto
Spinach leaves are used to make the tasty and healthy dish known as palong shaker ghonto. Finely chopped spinach is cooked with potatoes, perhaps accompanied by tiny prawns. Extra sweetener from the coconut is distinct in this type of ghonto. The scent of the dish comes from the tempering of dried red chillies and cumin seeds in mustard oil. Palong shaker ghonto is usually garnished with poppy seeds for the addition of a tasty and crispy texture.
Image Credits: Debjanir Rannaghar
Pepe Ghonto
Raw papaya is used to make the unusual cuisine pepe ghonto, which turns the fruit into a savoury treat. Grated or chopped into small pieces, the raw papaya is cooked with potatoes and occasionally with lentil dumplings (boris). Different spices as a blend, integrating the cumin, coriander, and garam masala for adding taste and flavour to the meals. The delicate sweetness of pepe ghonto mixed with the flavourful spices is what sets it apart.
Image Credit: Archana's Kitchen
Ghonto recipes is aˏ crucial aspect of B͏engali cooking͏ offering an pleasant journey thr͏ough flavorful, wholesom͏e and cultura͏lly i͏mport͏ant tastes. Every meal, from the inventive Pepe ghonto to the cosy Muri ghonto, narrates a tale of family, community, and the joy of seasonal vegetables.
