Dhonepata Shorshe Kakrol Bhorta is a traditional Bangladeshi dish that combines the earthy flavors of kakrol (teasel gourd) with the pungency of mustard seeds and the fresh aroma of coriander leaves. This vegetarian dish is loved for its unique texture, combining the crunchiness of kakrol with the creamy blend of mustard and spices. The addition of green chilies gives it a spicy kick, while the mustard oil adds a distinctive sharpness. Often enjoyed with steamed rice, this bhorta is a staple in Bangladeshi households, offering a perfect balance of flavors that is both comforting and satisfying. Easy to prepare and packed with flavor, it’s a popular choice for those who appreciate authentic Bangladeshi cuisine.
Dhonepata Shorshe Kakrol Bhorta
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Kakrol – 4 Piece
- Mustard Seeds – 2 Tbsp
- coriander leaves – 0.5 Cups
- Green Chili – 3 Piece
- Onion – 1 Cups
- Garlic – 4 Cloves
- Turmeric Powder – 1 Tsp
- Salt – 1 Tsp
- Mustard Oil – 2 Tbsp
- Water – 1 Cups
Nutrition
Per Serving
350 Kcal
Calories
18 Grams
Total Fat
2 Grams
Saturated Fat
600 Mg
Sodium
40 Grams
Total Carbohydrate
8 Grams
Dietary Fiber
4 Grams
Sugars
5 Grams
Protein
Directions
Step 1
Wash the kakrol thoroughly and cut them into halves. Remove the seeds and set aside.
Step 2
In a pan, heat water and boil the kakrol pieces until tender. Drain and let them cool.
Step 3
Grind mustard seeds and garlic into a smooth paste using a little water. Add turmeric powder and mix well.
Step 4
Heat mustard oil in a pan.
Step 5
Add chopped onions and sauté until golden brown.
Step 6
Add the mustard paste, salt, and green chilies to the pan. Stir and cook for 5 minutes.
Step 7
Mash the boiled kakrol and mix it with the cooked spices. Garnish with fresh coriander leaves and mix well.
Step 8
Serve hot with steamed rice and enjoy the delightful flavors of this traditional dish.
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