To begin making the Chapor Ghonto recipe, soak the lentils overnight or for at least 3 hrs. Wash well and drain.
Make a paste with a little turmeric powder, green chilies (depending on your taste), ginger (one teaspoon) and a pinch of salt. Try to add as little water as possible while making the paste. Keep aside.
Grate the coconut and keep aside. Adding grated coconut is optional.
Make a paste of poppy seed and black mustard seeds with a pinch of salt and a green chilli. Keep aside.
Heat mustard oil in a heavy bottomed pan. When the oil is smoking hot take tablespoon full of lentil paste and shallow fry.
While placing the lentil paste on the pan press it with fingers and make sure they do not have any definite shape. Shallow fry the rest of the lentil paste and keep aside. These are the ‘Chapor’.
Next, cut the vegetables and wash well. Drain any excess water. Heat mustard oil in a deep pan or kadhai, when the oil is hot add the eggplant pieces and fry till brown, keep aside.
In the same pan add more oil if needed, when the oil is hot add panch phoran masala or bengali five spice mix, dry red chilies, bay leaves.
As the spices release nice aroma add the potato, taro root (also add pointed gourd if using) with little salt and turmeric powder, cover and cook. After 10 minutes, add other vegetables and rest of the grated ginger cover and cook it till the vegetables are done.
Once the vegetables are soft, add mustard-poppy seed paste mix well. Break the chapor or the lentil patties and add. Add salt and sugar to taste. If you like your dish to be spicy add green chilies.