I never knew some twenty years back when I sat by the window seat of Air India, looking out of that tiny window at the vast expanse of the universe , already missing home, that I would be cooking Chaal Kumro Chingri sitting in America.
Happy New Year Folks!
Yes finally a post. I am hoping I will be able to post more this year. Wishing you all the very best and praying that this year brings more calm and peace for all of us.
We build our very first home in Dayton, Ohio. A 500 sq ft. one bedroom apartment. We seemed to be a part of that fistful of Indians in the ocean of corn fields. There was one Indian grocery in a 30 mile radius. My heart rocked to the Bollywood music when I entered the store and looked through the video rack to check if they had at least one Bengali movie. The vegetables drooped even after the many efforts to keep them fresh. They came from Chicago. But that definitely did not stop us from buying the thick seeded drumsticks or the dried up fenugreek leaves. We did not know many people who would advise us. We had not discovered the “Asian Store” then which had better looking vegetables, and cheaper and sold a lot of the vegetables I grew up with. Even maybe Chaal Kumro. That was then…
- 1 small chaal kumro/ash gourd:
- 15-20 medium sized shrimp,
- 2 teaspoon oil + 1 teaspoon mustard oil
- 1/2 teaspoon turmeric + 1 teaspoon turmeric
- 3/4 teaspoon cumin seeds
- 1 or 2 red dried chilli pepper
- 1 green chilli pepper, slit
- 1/2 teaspoon sugar
- two tablespoon fresh or frozen grated coconut
- salt to taste
- fresh coriander/cilantro to garnish (optional)