Dumur is native in Jessore, the southwest region of Bangladesh. It is a small and slightly red fruit of the Common Fig. Dumur bhaji or fried dumur is spicy, sour and sweet. It is usually eaten with plain white rice.
Cut the dumur into thin slices and place on a sieve.
Pour in hot boiling water on the sliced dumur on the sieve and wash well. Set aside so that the water filters out.
Meanwhile, grate the coconut flesh out. Place the grated coconut on a sieve and pour in 250 liters of boiling water slowly and collect the coconut milk on a bowl or a pot. Constantly stir and press the grated coconut with a spoon so that all the coconut milk is collected, as much as possible.
Heat oil in a pan and fry the onion slices.
Pour the coconut milk when the onions turn slightly golden. When the coconut milk starts to bubble, add the dumur slices, salt and green chillies.
Stir and allow the dumur to cook until the coconut milk dries up, the oil starts to simmer and float on top.