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Saturday, 18 June 2022

Kumro Pata Chingri Bata (Pumpkin Leaves - Prawns Chutney - Bong Style)

 

           An extremely simple chutney, yet full of flavours, it is made of tender pumpkin leaves and prawns. You must have noticed these pumpkin plants growing around everywhere. So if you happen to come across this plant, pluck out some tender leaves and prepare this traditional Bong recipe which is typically served with hot steamed rice. 

          It is an age old recipe and almost a forgotten one. It is purely a homemade recipe, not found in any restaurants. For a veg. version, just omit the prawns. So do give it a try by checking out the step by step pictorial recipe to prepare this amazing chutney.






  • 10-12 tender Pumpkin Leaves, washed, drained & chopped
  • 10-15 prawns, cleaned & deveined
  • 4-5 garlic cloves, chopped
  • 2-3 fresh green / red chilies, chopped
  • 2 tbsp. + 1 tsp. mustard oil
  • 1/2 tsp. nigella seeds (kalonji)
  • salt to taste
  • 1/4 tsp. turmeric powder






          Heat 1 tbsp. oil in a pan and fry the prawns along with a pinch of salt and turmeric powder. Keep aside. 

          Heat remaining oil and temper with nigella seeds. Then add the garlic and fresh green / red chilies. Sauté till light brown. 

          Add the chopped greens, salt, turmeric powder and 1/4 cup water. Cover and cook on a low flame till dry. Keep aside to cool.

          Blend the greens along with the fried prawns to a fine paste without adding any water in a food processor. Serve with hot steamed rice and a drizzle of raw mustard oil.

         


                      Heat 1 tbsp. oil & fry the prawns along with a pinch of salt & turmeric 
                      powder. Keep aside. 



                       Heat remaining oil & temper with nigella seeds. Add garlic & green / red                                           chilies. Sauté till light brown. 



                             Add the chopped greens, salt, turmeric powder & 1/4 cup water. 



                                  Cover & cook on a low flame till dry. Keep aside to cool.



                                  Blend the sautéed greens along with the fried prawns......

         

                                 ..... to a fine paste without adding any water in a food processor. 



                                Serve with hot steamed rice and a drizzle of raw mustard oil.











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