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Bengalis are universally designated with the cliche of mach bhat ( fish and rice) but when looked deep into our culture we come up with some irresistible and delectable veg dishes with unique combinations that can give you a feeling of being on cloud 9 when tasted.
Being a typical Bengali from the food capital of India ( kolkata) came up with one of our such delicacies called Chapor ghonto which is a vegetable mish mash combined with lentil patties cooked together with some of our typical Indian spices.
The lentil patties are made by sallow frying on a pan while we pat it with our hands to give it a flat surface hence the name chapor ( chapor means to pat with hands in bengali) and ghonto means mixture of vegetables cooked to porridge.
Today I have made this with Ash gourd ( chalkumro in bengali) and split yellow peas so the name given " Chalkumror chaporghonto".

Kebabs are an integral part of Mughal cuisines. Sammi kebab - a local variety of kebab ,popular dish in modern days is a perfect party starter. Composed of a small patty of minced meat with grounded daal, eggs, masalas and other ingredients makes it a protein rich diet. Generally kebabs are grilled or fried but this is slightly a shallow fried one making it light and easy to digest.
Served as a snack or an appetizer garnished with fresh lemmon juice and sliced raw onions with a green chutney dip as savior makes it lip smacking..it's a treat to your taste buds...