Paturi is a traditional Bengali recipe where the fish is coated in a mustard paste, wrapped in a banana leaf and steam cooked. This yummy preparation is then relished with plain steamed rice. Well you can always have it with chapatti too. But today I would like to share a vegetarian version of it with cabbage.
It is a very simple, easy and an equally delicious dish. It is actually a fuss-free recipe and something new on the dinner table to be enjoyed with your family and friends. So check out the step by step pictorial recipe to prepare it.
- 2-3 cups grated cabbage
- 1/2 cup fresh grated coconut
- 2 tbsp. kasundi / mustard paste
- 1 tbsp. mustard oil
- salt to taste
- 1/2 tsp. turmeric powder
- 1-2 fresh chilies, chopped
- 1/2 tsp. red chili powder (opt)
- 1/2 tsp. pepper powder (opt)
- 1 tsp. raw mustard oil to garnish
- banana leaves cut into desired size
Mix the cabbage with a tsp. of salt and keep it aside for 10-15 minutes. Then mash well and rinse. Drain and squeeze out all the excess water.
Now mix with all the remaining ingredients (Except raw mustard oil). Place the banana leaf on an open flame for a few seconds to make them more pliable.
Place some of the cabbage mix in the centre and fold to close all edges. Tie with a string and shallow fry on a tawa / skillet, covered, by adding a tsp. of oil.
Fry on a low flame for 5-7 minutes by flipping it over at intervals. Switch off the flame and let it remain covered for 5 minutes.
Drizzle a tsp. of raw mustard oil on the end product and serve with hot steamed rice. You may also relish with chapatti.
Mix cabbage with a tsp. of salt & keep aside for 10-15 min. Mash well & rinse.
Drain & squeeze all excess water. Mix with all remaining ingredients (except
raw mustard oil).
Place banana leaf on an open flame for a few seconds to make them
Place some cabbage mix in the centre & fold. Tie with a string & shallow
fry on a tawa, covered, by adding a tsp. of oil.
Fry on low flame for 5-7 min. by flipping it over at intervals. Switch
off the flame & let it remain covered for 5 minutes.
Drizzle a tsp. of raw mustard oil (opt) on the end product & serve with
hot steamed rice. You may also relish with chapatti.