Lau Patay Kacha Kolar Paturi (Raw Banana steam cooked in Bottle Gourd Leaves - Bong Style)

 

            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.

Blend together coconut, mustard seeds, green chilies & a pinch of salt in a mixer grinder into a smooth paste. Transfer to a bowl. 

Add turmeric powder, coriander leaves, mustard oil, yoghurt & salt to taste. Add the raw banana & 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 & tie with a thread. Do the same with rest of the marination mix.

                      Arrange the parcels on a greased steamer.

Steam on a medium heat for 15 minutes. When done, discard the string & open the parcels. 

Serve them with hot steamed rice with a drizzle of some extra mustard oil if you wish.

Sheem Paturi (Flat Beans Curry - Bong Style)

 

           Paturi is a traditional Bengali recipe where the fish is coated in mustard paste and is steamed. It is generally cooked, wrapped in a banana leaf. But today I would like to share my version of a paturi style recipe with flat beans. 

          It is a very simple, easy and equally delicious dish. As banana leaf was not available, I cooked the flat beans, mixed with all the mentioned ingredients in a dum style. This side dish can be had with steamed rice or chapattis. So check out an easy step by step pictorial recipe to prepare this regional dish. 

• 400 gms. flat beans, chopped in half
• 1 onion, sliced
• 2 green chilies, chopped
• 3-4 garlic cloves, chopped
• 2-3 tbsp. fresh grated coconut
• 2 tbsp. coriander leaves, chopped
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tsp. nigella seeds
• 1/2 tsp. cumin powder
• salt to taste
• 1 tbsp. mustard oil

          In a pan / kadai, transfer the chopped flat beans and all the above mentioned ingredients. Mix everything well. 

          Cover and cook on a low flame by sprinkling some water at intervals till it is done.

          When the veggie turns soft, switch off the flame. Your curry is done. It is that simple and easy.  Relish as a side dish with either steamed rice or chapatti.

                   In a pan / kadai, transfer the chopped flat beans

                     and all the above mentioned ingredients. 

                       Mix everything well. 

Cover & cook on a low flame by sprinkling some water at intervals till it is done.

          When the veggie turns soft, switch off the flame. Your curry is done. 

           Relish as a side dish with either steamed rice or chapatti.

Sweet Corn Paturi (Corn cooked in Banana Leaf - Bong style)

 

          Paturi is a traditional Bengali style of steam cooking in a banana leaf. Generally fish is cooked in a paturi style, but let me share a vegetarian version of paturi made with sweet corn. It is an extremely easy, simple and an unique recipe that is so yummy and goes well with hot steamed rice. 

          This is a perfect weekend lunch with your loved ones. A drizzle of some extra mustard oil to the end product enhances the flavor of the dish. So do give it a try by following a step by step pictorial recipe to prepare this divine Bong delicacy. 

           In fact, Paturi is an age-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. This is the latter method. 

          Another way of cooking is just dip the parcels in a pot of rice that is being cooked. This is how our grandmothers use to traditionally make paturi. 

          Sometimes it is also cooked, wrapped in pumpkin leaves that is simply out of this world. You need to try to believe it.

• 200 gms. sweet corn, coarsely ground
• 2 tbsp. fresh grated coconut 
• 2 tbsp. mustard paste
• 2 green chilies, chopped
• 2 tbsp. yoghurt
• salt to taste 
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili flakes
• 2 tbsp. coriander leaves, chopped
• 1-2 tbsp. mustard oil
• few extra fresh green chilies 
• banana leaves as required

           To the ground sweet corn, add mustard paste, green chilies, coconut, yoghurt, salt, turmeric powder, red chili flakes, 1 tbsp. mustard oil and chopped coriander leaves. Combine everything well.

           Heat a tawa 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 a little of the corn mix in the centre along with a green chili over it. Fold it and securely tie with a string. Do the same with rest of the corn mix.

          Heat remaining oil in a pan and gently place all the folded banana leaf parcels. Cover and cook for 8-10 minutes on both sides. Enjoy with hot steamed rice. 

                                  Ground sweet corn.

                      Add mustard paste, green chilies, coconut, yoghurt, salt, turmeric powder, 

                      1 tbsp. mustard oil, red chili flakes and chopped coriander leaves.

                                   Combine everything well.

                         Place a little of the corn mix in the centre along with a green chili over it. 

                             Fold it & tie with a string. Do the same with rest of the corn mix.

                      Heat remaining oil in a pan & gently place all the banana leaf parcels.

                      Cover & cook for 8-10 minutes on both sides. 

                                   Enjoy with hot steamed rice. 

                     

                                         

Kumro Patay Chingri Paturi (Prawns steam cooked in Pumpkin Leaves - Bengali Style)

 

          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.

• 15-20 prawns, cleaned & deveined 
• 2-3 tbsp. fresh grated coconut 
• 2 tbsp. mustard paste
• 2 green chilies, chopped
• 1-2 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 pumpkin leaves, washed & pat dried

            Marinate the prawns with the mustard paste, yoghurt, salt, turmeric powder, mustard oil, coriander leaves, coconut and chopped green chilies for 10 minutes.

           Take 2-3 pumpkin leaves, (depending on their size). Place little of the prawn mix in the centre 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 prawn 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.

                    Mix the prawns with the mustard paste, yoghurt, salt, turmeric powder, 

                    mustard oil, coriander leaves, coconut & chopped green chilies. 

                       Take 2-3 pumpkin leaves. Place little of the prawn mix in the centre along 

                       with a chili.

                                 Gently fold it & tie with a string.

                                 Steam for 15 minutes. When done, discard the string.

                  Serve with hot steamed rice with a drizzle of extra mustard oil if you wish.. 

Ilish Paturi (Fish steam-cooked in Banana Leaf - Bengali style)

          This is a traditional Bengali delicacy called Paturi, where Hilsa fish (a favorite river water fish) is marinated with mustard paste and steamed, wrapped in a banana leaf. You can substitute it with prawns or any boneless fish fillet. 

          It is an extremely easy, simple and an unique recipe that is so yummy and goes well with hot steamed rice. A drizzle of some extra mustard oil to the end product enhances the flavor of the dish. So do give it a try by following a step by step pictorial recipe to prepare it.    

           Paturi is a traditional method of steam cooking in a banana leaf. In fact it is an old recipe which is not much heard of. However, such dishes are still prepared in few Bengali homes and is also being served in few Bong restaurants. 

          Besides steaming, it can also be pan fried. Sometimes it is also cooked, wrapped in pumpkin leaves that is simply out of this world. You need to try to believe it.


       

• 2 Ilish fish (Hilsa) fillet 
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. mustard seeds
• 1 tbsp. mustard oil
• 1-2 green chilies
• 1/2 cup fresh grated coconut 
• 8-10 cashew nuts / 2-3 tbsp. poppy seeds
• 2-3 tbsp. coriander leaves
• few extra fresh green / red chilies (opt)
• banana leaf as required

         Marinate the fish with a pinch of salt and turmeric powder for 10-15 minutes. Meanwhile, grind the cashew nuts, mustard seeds, green chilies and coconut to a smooth paste. 

          Mix along with salt, turmeric powder, mustard oil and coriander leaves. Smear this paste all over the fish and keep aside for 10-15 minutes.

          Cut the banana leaf into desired size. Heat a tawa / skillet and place the banana leaf on it for a few seconds. The heat will help it to become more pliable so that it can be easily folded without breaking. 

          Take one leaf and place one marinated fish in the centre along with a chili and fold. Tie with a string and keep aside. Do the same with the other fish too.

          Place in a greased steamer and steam for 12-15 minutes. 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 flavor. It turned out just yummy. 

                      Marinate fish with a pinch of salt & turmeric powder for 10-15 min.

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

                        Smear this paste all over the fish & keep aside for 10-15 minutes.

                 
                    Cut the banana leaf into desired size. Heat a tawa & place banana leaf 
                    on it for few seconds to make it pliable so that it can be folded easily. 
                  

                  Take a leaf & place marinated fish in the center along with a chili & fold. 

                        Tie with a string & keep aside. Do the same with the other fish too. 
                        Steam for 12-15 minutes. 

                                Serve them with hot steamed rice for a lazy weekend lunch.