Zucchini and Pumpkin Ghonto

Do you know the dish Ghonto? Like Muri Ghonto(with fish head), Badakopi Ghonto(with cabbage) or Lau Ghonto(with bottle gourd). Ghonto is nothing but simple vegetarian or non- vegetarian recipe with the use of less spices. Most popular dish in Bengal. Here I made Zucchini & Pumpkin Ghonto same as Lau or Loki(bottle gourd ) Ghonto. In my childhood my mom used to make this with Bori Or Badi (dry lentil dumplings). Here I used small prawns instead of Bori , but if you don't eat prawn you can skip it . It is completely optional.

Here's the method

2 Zucchini peeled and cut into small pieces
1/2 Small size of Pumpkin or 1/4 medium size of Pumpkin peeled and cut into small pieces
1 tsp of Panch Phoron (i.e mixture of kalonji , fennel, cumin, fenugreek, celery/mustard seeds)
1 medium size Bay leaf
3-4 small size dry red chilly or 1 big size dry red chilly
Freshly grated coconut or dry shredded coconut
Salt to taste
Sugar to taste
1/4 tsp Turmeric Powder
Chopped green chilly (optional)
Small Prawns/ Bori (optional)
Oil

Method

In a pan put oil and temper with panch phoron , bay leaf and dry red chilly.

Now put chopped zucchini , pumpkin,turmeric powder, salt and sugar. Put on the lid.

After little cooked vegetables , add prawns or bori i.e completely optional. You can skip this step.

Cook it for sometime and then add grated coconut and chopped green chilly.


You can serve it with hot rice or chapati.