Paturi typically is a traditional Bong delicacy were fish of any kind is steam cooked. It is sometimes steamed in banana leaf or pumpkin leaves. So this is the latter version, which is an age old recipe, not much heard of. However, such dishes are still prepared in few Bengali homes. Besides steaming, it can also be pan fried.
It is an extremely easy, simple and an unique recipe that is so yummy and goes well with hot steamed rice. You also get to eat the leaves as well. A drizzle of some extra mustard oil to the end product enhances the flavor of the dish. So check out the step by step pictorial recipe to prepare this classic humble dish.
- 2 raw bananas, peeled & chopped lengthwise
- 1/2 cup fresh grated coconut
- 1 tbsp. mustard seeds, soaked for 10-15 minutes
- 1-2 green chilies, chopped
- 2 tbsp. yoghurt
- 2-3 tbsp. coriander leaves, chopped
- 1 tbsp. mustard oil
- 1/4 tsp. turmeric powder
- salt to taste
- extra fresh green chilies
- extra mustard oil
- few bottle gourd leaves, washed & pat dried
Blend together coconut, mustard seeds, green chilies and a pinch of salt in a mixer grinder into a smooth paste. Transfer to a bowl.
Add turmeric powder, coriander leaves, mustard oil, yoghurt and salt to taste. Add the raw banana and marinate for 10-15 minutes.
Take 2-3 bottle gourd leaves (depending on their size). Place few raw banana slices along with the gravy in the center along with a chili on the top.
Gently fold it into a parcel and tie with a thread. Do the same with rest of the marination mix.
Arrange the parcels on a greased steamer and steam on a medium heat for 15 minutes. When done, discard the string and open the parcels.
Serve them with hot steamed rice with a drizzle of some extra mustard oil if you wish.
Add turmeric powder, coriander leaves, mustard oil, yoghurt & salt to taste. Add the raw banana & marinate for 10-15 minutes.
Serve them with hot steamed rice with a drizzle of some extra mustard oil if you wish.
