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Tuesday, 31 May 2016

Khosha'r Paturi (Veggie Peels Curry - Bengali Style)


         Paturi is a traditional Bengali recipe where mustard paste coated fish is steam cooked. But today I made a Veggie Peels Paturi. It is an old Bengali homemade recipe which is almost forgotten and not much prepared now. 

          It is generally cooked, wrapped in banana leaf. But due to unavailability, I had to do it in an aluminium foil. Nevertheless, it turned out simply yummy and I enjoyed it with plain steamed rice. Please check below a step by step guide with pictures to prepare it.







          Veggie peels which we generally throw away has the most number of nutrients, so I keep collecting all the peels and store them in an air-tight container in the refrigerator. Apart from what I have used, you can also add the peels of carrot, raddish, beetroot, ridge gourd, sweet potato, etc. When cooked, they simply turns very delicious and appetizing. For a non-veg. version, you can add few pieces of dried & fried fish. These peels can also be made into pakoras with a bit of besan added to it. Have them fried or baked. Choice is yours.




  • 2 cups of assorted veggie peels, finely sliced (red pumpkin, bottle gourd, potato, parwal, tender cauliflower stems, coriander stems, raw banana, etc)
  • 1 onion, chopped
  • 1 tsp. garlic, chopped
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tbsp. red chili powder
  • 1-2 green chilies, chopped
  • handful of coriander leaves, chopped
  • 1 tbsp. mustard oil
  • 2 tbsp. fresh grated coconut
  • 2 tbsp. kasundi / mustard paste
  • 2 tbsp. raw mango, grated
  • 1 tsp. nigella seeds






          Pressure cook the peels for 1 whistle without adding any water. In a bowl, mix the veggie peels with all the above mentioned ingredients. Transfer the contents on to an aluminium foil  and carefully fold it.

          Heat a tawa / griddle and place the pack on it and cook on a low flame for 25-30 minutes by flipping it over at intervals. When done, transfer to a serving plate and enjoy with plain steamed rice.





 Finely slice the peels and wash well. Drain and pressure cook 
without water for 1 whistle.



                        In a bowl, mix the veggie peels with all the above mentioned ingredients. 






 Transfer the contents on to an aluminium foil  and carefully fold it.



                        Heat a tawa / griddle and place the pack on it and cook on a low flame
                        for 25-30 minutes by flipping it over at intervals.




                       When done, transfer to a serving plate and enjoy with plain steamed rice.








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