Ivy Gourd Paturi (Tindora / Tendli cooked in Banana Leaf - Bengali Fusion Style)

          Paturi is a traditional style of steam cooking in banana leaf. In fact it is an old recipe which is not much heard of. But such dishes are still prepared in few Bengali homes. Besides steaming, it can also be pan fried. Generally fish is cooked in a paturi style. But today let me share Ivy Gourd Paturi that is steam cooked.

          It is an extremely easy, simple and an unique recipe that is so yummy and goes well with hot steamed rice and chapati. A drizzle of some extra mustard oil to the end product enhances the flavor of the dish. So do give this fusion Bengali delicacy a try and enjoy as a side dish.

• 10-12 Ivy Gourd, slit into half lengthwise
• 1/2 cup fresh grated coconut 
• 1 tbsp. mustard seeds
• 8-10 cashew nuts / 2 tbsp. poppy seeds 
• 2 green chilies
• 1 tbsp. yoghurt
• 2-3 tbsp. coriander leaves, chopped
• 1 tbsp. mustard oil
• 1/2 tsp. turmeric powder
• salt to taste
• few extra fresh green / red chilies
• 1-2 banana leaves, cut into desired size

          Grind the cashew nuts, mustard seeds, green chilies and coconut to a smooth paste. Mix along with yoghurt, salt, turmeric powder, mustard oil, coriander leaves and Ivy Gourd.

           Heat a tawa / pan and place the banana leaves on them for a few seconds on both sides. This will help it to become more pliable so that it can be easily folded without breaking. 

          Place little of the Ivy Gourd mix in the center of a banana leaf along with a chili and fold into a parcel. Tie with a string and keep aside. Do the same with rest of the mix.

          Steam for 15-20 minutes. Midway, turn them over gently to cook the other side too. When done, discard the string and open the parcel and serve them with hot steamed rice. 






Note - 
          I had to substitute poppy seeds with cashew nuts as the former is unavailable here. But believe me there was no change in the taste and flavour. It turned out just yummy.