Narkel Ghonto Recipe | নারকেল ঘন্ট | Narkel er Torkari Recipe
This Narkel Ghonto recipe is a unique Bengali vegetarian or 'niramish' dish where grated coconut has been stirfried with a handful of Indian spices. It strikes a unique balance between the sweetness of the freshly grated coconut and a subtle heat from a green chilli.
Servings 4 People
Calories 0.063kcal
Equipment
- Coconut Scraper
- Stove Top
- Heavy bottom Non-stick Pan
Ingredients
- 1/2 Coconut - grated or shredded
- A pinch of Hing or Asafoetida
- 2 tsp Ghee Use EVOO for vegan alternate
- 1/4 tsp Cumin Seeds
- 1 Tejpata or Bay Leaf
- 1 Green Chilli
- 1 tbsp Grated Ginger
- 1 tsp Cumin Powder
- Salt to Taste
- 1 tsp Sugar
Instructions
- Scrape the coconut and keep it aside.1/2 Coconut - grated or shredded
- If you do not have a coconut scraper then chop the coconut into smaller pieces and grind it into a smooth mix.
- Heat a teaspoon of ghee (or EVOO) in a pan and temper it with hing, bay leaf, green chili and cumin seeds.A pinch of Hing or Asafoetida, 2 tsp Ghee, 1/4 tsp Cumin Seeds, 1 Tejpata or Bay Leaf, 1 Green Chilli
- As they splutter, add the grated coconut in the pan and stir for next couple of minutes on medium flame.
- Meanwhile, mix the grated ginger and cumin seeds powder with a little water to make a slurry. Keep it aside.1 tbsp Grated Ginger, 1 tsp Cumin Powder
- Keep frying the coconut till it becomes aromatic. But do not let them brown up.
- Then add around 1/4 cup of water, salt, sugar and the ginger mix. Mix everything together. Cover the pan with the lid and allow it to simmer till the coconut is cooked thoroughly.Salt to Taste, 1 tsp Sugar
- Once the water has reduced and the coconut has become soft, add rest of the ghee and garam masala powder.
- Turn off the heat and serve.
Notes
