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Ghonto

What to Eat in West Bengal

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Ghonto

Different complementary vegetables (e.g., cabbage, green peas, potatoes or banana blossom, coconut, chickpeas) are chopped or finely grated and cooked with both a pouron and ground spices. Dried pellets of dal are often added to the ghonto. Ghee is commonly added at the end. Nonvegetarian ghontos are also made, with fish or fish heads added to vegetables. The famous murighonto is made with fish heads cooked in a fine variety of rice. Some ghontos are very dry while others are thick and juicy.


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Bhate
Kosha
Bhorta
Chorchori
Dalna
Dolma
Chop
Paturi
Torkari
Shak
Poshto
Chhenchki
More ...


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