Chalkumro Patay Chingri Paturi (Prawns wrapped in Ash Gourd Leaves)
1:08 AM
Like any other Region Bengalis have their favorite news paper which is Ananda Bazar Patrika or ABP. Before they start their day they love to stop by to this paper with their morning Cuppa, this is a part of their lives. Though the new age Bengalis are converting to English news papers like The Telegraph or Time of India but that comes to the family as an addition to this Bengali ABP. Most people say that the quality of the paper has degraded since its inception and nowadays prints useless news but enter any Bengali family in the morning and you will see the man of the house or the ‘Karta’ lazing on a cloth couch with this paper and a steaming cup of tea by his side. They love to read this paper paragraph by paragraph, line by line and in-between lines as this helps them to open storming discussion in the evening adda (chat session) at the local cha er Dokan (tea shop)…Love it or loathe it, they cant do without it.
This morning I was browsing through some old issues and found an article where celebrities have talked about what they are going to eat this summer to keep themselves cool. Well not only celebrities but all of us need to plan our summer diet carefully as this is the time of many a stomach infections. Home cooked Light meals accompanied by plenty of filtered water would be our best bet, also sneak all those colorful juicy fruits that summer offers. As for me I prefer light dishes cooked with minimum oil and spices. Come summer I also switch my cooking methods from frying to boiling, steaming and sautéing. We Bengalis have a lovely way of cooking veggies and fish which is called bhapa or steaming. Remember my Chalkumro Pata Die Chingri Macher Bati Tarkari/ Steamed Prawns with Ash Gourd Leaves …that was an ultimate steamed dish. Following that Paneer (Indian Cottage cheese), Cabbage, veggies could also be cooked.
I prefer steamed foods as this method retains the moisture, nutrient and the color of the ingredients. Think of a dish where the polite purple of eggplants creates contrast with pristine white of potatoes and lush green of beans…isn’t that sheer poetry on a plate. Also unlike traditional cooking method the ingredients in steaming process remains juicy and succulent and doesn’t loose out on flavor. This could be the best option for persons who like their food to be cooked with minimum oil or with no oil. I love to create exotic dishes with this traditional cooking method but today I would share a very humble recipe, kumro patay chingri paturi or Prawn with spices wrapped in pumpkin leaves. Recently I have come to know that traditional paturi of Bengal or leaf wrapped dishes should not be cooked in banana leaf; the idea here is to eat the leaves along with the ingredients so the leaves have to be edible. You can use any edible leaf for this, YES even spinach but Pumpkin, Ash Gourd, white pumpkin or bottle gourd leaves obviously imparts a nice aroma to this which would be missing that way.
If you like steaming as a cooking process, be very careful about the cooking time. Overcooked ingredients ruin all the fun.
ChalKumro patay Chingri Paturi
(serves 2)
Ingredients:
Ash Gourd leaves: 4 pieces;
while choosing edible leaves check the texture and the quality, try to find organic and tender ones. Here these leaves are from my Maa’s Garden.
Small prawns: a handful
Mustard seeds: ½ tsp
Scraped coconut: 1 tbsp
Green chilly: 1
Very finely chopped onion: ½ tsp
Turmeric
Salt
Few drops of mustard oil
Method:
First we need to prepare the leaves. For this wash them thoroughly under running water. Boil some water with salt and dip these leaves for a few seconds. This will not only kill all the germs but also will make it soft to wrap ingredients easily.
Put the chilly, mustard and prawns in a blender and make a coarse paste.Don’t add any water, the mix should be tight.
Now mix in the coconut, salt and turmeric. Keep aside.
Take a leaf on your open palm.
Gently wrap from sides to make a tight parcel.
Repeat the same for the rest.
Now heat a flat pan/griddle or Tawa. Grease with a few drops of oil and place the prepared parcels.
Cook on very low for a couple of minutes on both sides.
Serve as evening snacks or with white steamed rice. Don’t forget the mustard sauce.
With warm rice and Kasundi (tart Mustard paste) these paturi taste heavenly.
Check out my Ilish MAcher Paturi or Hilsa in banana leaf recipe here.
Vegetarian Version:
1. Use crumbled Cottage cheese, preferably homemade ones.
2. lightly roast peanuts and coarsely pound them, mix with the spice mix. Makes an awesome filling for this.
3. Cabbage or cauliflower could also be used to get a mouth watering dish. For that don’t blend them in blender rather use a mortar n pestle to get coarse texture.
Variation:
1. You could use any other small or big fish either whole or coarse paste made in mortar n pestle.
2. Hilsa, Rohu works well in this recipe.
3. Now day’s big chefs are also trying chicken in this way. I never tried but you could try.
Tags:
Paturi, steamed dish, how to steam fish wrapped in leaves, edible leaves, bengali cooking, bangali paturi recipe, chingri paturi, banana leaf cooking, frying vegetables wrapped in leaves, prawns cooked with mustard, mustard prawn, benagali style steamed fish, patrani machhi, bangali paturi, paturi recipe, step by step paturi recipe, paturi tutorial, ilish macher paturi, chicken paturi,
Posts
57 comments
Very interesting, never cooked prawns this way, surely sounds exciting and looks so beautiful...
ReplyDeleteIlove both the prawn dishes, but wha ti like to taste most is that wrapped one, never had that and i can imagine the bursting of flavour and delicousness when one bites into them. Drool.
ReplyDeleteSuch a new dish, thanks for sharing, first time am seeing a fantastic prawn dish with pumpkin leaves...Yummm!!
ReplyDeleteWe had a team lunch last friday, a treat from one of my bengali team friend in Oh! Calcutta.
ReplyDeleteAnd I just sent this link to him as I had asked him the recipe of the wrap and he was like will ask mom n tell you :) and you just posted this !
This was wonderful dish !
Sayantani,
ReplyDeletedekhe hi khete iche hoche:)..eyiikhane to chaal kumror pata paba jaye na..ki korbo spinach leaves bhalo hobe khete,mone hoyena seyi texture and flavour ashbe..
hugs and smiles
Nice and interesting recipe, are the leaves edible? I didnt know till now. I have heard arbi leaves are edible and we make some stuffed with baji batter!
ReplyDeleteThanks for the veggie options too!
Ish ki je lobh lagchhe ki bolbo...kotodin je khaini...ekhane to kola pato paoa jae na...lau pata o paoa jae na....grapes leave diye akbar try korbo....ekhane korte dekhechhi..tui ki akhono barite???bhalo thakish....
ReplyDeleteThis is exotic for me. Have tried the typical bengali but never this. Will taste the same if I drop off the prawns?
ReplyDeleteGreat recipe..Totally new to me..Thanks for the step by step pics too..So true..steaming is the best :-)
ReplyDeletelovely post... i am sure I would love it...
ReplyDelete@Sushma, HC,Priya, , yes this indeed is a great dish. thanks for liking.
ReplyDelete@Kanchan, thanks for sharing this with your friend, even my Hubby went to 6th ballygynj on 17th and said they served something similar.
@Kamalika, thanks re. kothao theke chara pele akta lagie de. ami to tabe korechilam, lau kumro na peleo danta aar pata pabi.
@Jaya, banana leaf e try karo.
@Ruchika, almost all squash leaves are edible. we Bengalis eat a lot of these plants ...I mean all branches and leaves :-)
@Gulmohor, Somoo, thnaks
@Anjali, yes use homemade cottage cheese or lightly dry roasted peanuts.
Issh, chal kumror pata jodi petam. Tar shonge chingri! Gorom bhaat diye darun jombe. :-)
ReplyDeleteThis is certainly fascinating - never come across the pumpkin leaf version. I've heard of the prawns being cooked/steamed in a tender coconut.
ReplyDeleteSayantani a very new dish and I could see how delicate work is it to prepare :) Thanks for sharing :) and thanks for visiting my blog and leaving your comment :)
ReplyDeleteAnd BTW is he ur kid in profile pic- such an adorable kid :)
ReplyDeletewow, this is such a unique recipe! very interesting combo of prawns with pumpkin leaves. yes, come summer my cooking methods change too.. just don't want to turn even the gas on for long times.. salads are on menu a lot more often too!
ReplyDeletelooks perfect
ReplyDeletethis dish is so unique, haven't seen anything like this before!
ReplyDeletei love ur name btw :)
this is a lite article , jus right for summer ...
ReplyDeleteand u have a lovely blog:-)))
katodin pare sunlam aar dkhlam ei dish ta..amar ma khub banato age..amar bhisan favorite...tumi ki ekhono vacation-e? Send me to my event, Sayantani..darun dekhte hoyeche, BTW.
ReplyDeleteI did not know that pumpkin leaves can be eaten. Looks like a very tasty dish. Now, I'll be on the lookout for pumpkin leaves :)
ReplyDeleteOMG Sayantani...I did not even know this recipe existed until now..The title itself sounds so exotic..Beautiful post..its like a little window into the Bengali culture...the ABP, the Karta..hey thnks to you we learning..
ReplyDeleteChalmkumro Ptaya Chingri Paturi..just looks PERFECT..I'm coming over for lunch/dinner...Clicks are fabulous...All this while I'm thinking , How does She do it all with a little toddler in the house..Hats off YOU..
See I can't even get the name right..One more Try- Chalkumro Patay Chingri Paturi -Looks like I got it this time...LOL. Take care.
ReplyDeleteVery new recipe ...... interesting one.....
ReplyDeleteWow this is such an amazing recipe! Sounds awesome.
ReplyDeletewow! do they look delicious or what?!! :)
ReplyDeleteThese are dream recipes. I don't think I will ever be able to eat these now since ma and dida are no more. next time i come to india, I will come over to your place . will u feed me ?
ReplyDeleteWow, awesome preparation, I always admire ur traditional recipes so much, this is like top of the ladder...very well-done.:)
ReplyDeleteThis is a new dish for me...very interesting one...looks very delicious along with the rice :)
ReplyDeleteWhat a delicious prawn dish..if i get the pumpkin leaves here sure i will try this..thanks for introducing such a wonderful dish.want to see more n more new dishes from u.sure will be back like to follow you.
ReplyDeletethanks for the lovely comments and thanks for dropping by.u have a wonderfulllllllllllllll blog have good collection of recipes..
have a nice weekend dear.
Quite new to me and sounds very interesting and delicious, thanks for introducing this unique dish dear...
ReplyDeleteThanks Saya!
ReplyDeletecool recipe....unusual combo!
ReplyDeletebeautiful pic. Wrapped in pumpkin leaves it must be so good.
ReplyDeleteOoh.. that is too good. Droooooool! I wish I could make this but don't know where to get the leaves. Thanks for sharing such an awesome recipe.
ReplyDeleteThanks :)
ReplyDelete@Sharmila, hmmm kichu na pele kala patay koro bhaloi habe.
ReplyDelete@Sra, thanks, thats called daab Chingri.
@Life is beautiful. welcome to my blog...loved exploring yours too. yes, thats my kid. thanks for your lovely comments.
@PJ, we also are going to eat only salads for a long time now.
@Preety, Nags, thanks for liking this.
@Sugar, thanks
ReplyDelete@Biren, thanks for visiting me dear.
@Indrani, haan go eigulo sab purono harie jawa recipe. tabe khete khub bhalo hay.
@dolly, thanks for reading my write up. we all are learning in this whole process. always appreciate your lovely encouraging comments.
@Aquadaze, thanks
@Kalyani, Superchef, :-)
@Soma, thanks a ton. am eagerly waiting your visit...come whenever you want dear. would love to cook and feed you.
@Prani, Geeta thanks for visiting me.
ReplyDelete@Malar, you are the one who inspire me the most. keep up the good work dear.
@Ruchika,nostalgia thanks
Dear Sayantani
ReplyDeleteChhele byalar katha mon-e koriye dil-e...ekhon Delhi te Chal KumDo pata Kothae pai?? ha ha
Tumi santiniketan e na Blore e phire gyachho , du jaegae jaoar plan achhe ...dekha hob-e nischoi..
I feel good , you liked the photos of Cinque Terre..tell your hubby , pack your bag and go...
Bhalo theko
Chingrir paturi ta tumi eto sundor bhabe baniyechho r step by step photo lagiye durdanto bhabe present korechho. Dekhei to jibhe jol eshe gelo r kheteo sheirokom darun hobe.
ReplyDeletethis is so new to me!!...nice recipe
ReplyDeleteHey dear how r u? Its gud to be back here ;)...and the wrap looks so gud...very interesting...
ReplyDeletewow they look heavenly...we just love prawns...your blog is really creative...n' thanks to you for mentioning the process involved in this dish in such details...:)...would love to try this...we make a similar dish with fish in kerala but cooked in plantain leaves...:)
ReplyDeleteWhat a nice and interesting recipe and you have given suggestions for vegetarians also .Thank you .I have a pumpkin plant in my garden ,so I can try this
ReplyDeleteFirst time here. you have a lovely blog. I like the header and its wordings very much. Never cooked pumpkin leaves before. Yours tempted me to look for them: Very nice recipe and cute post.
ReplyDelete@Ushnishda, thanks , taratari fire asun. Passport kortei to atke roechi kolkatay holei ebare jabo kothao.
ReplyDelete@Babli, thanks for liking the step by step pictorial.
@ Preeti,
@Priti, good to see you back too.
@ Miri, welcome to my page. We also make this dish in banana leaf too.
@Padhu, thanks and yes I have decided to give vegetarian suggestion too.
@ Viki, thanks a ton and welcome to my page. I believe in those words and cant tell you how happy I am that you actually read and likes those. Thanks a ton again.
Lovely space you have as well dear. Love the shrimp dish, very new and certainly love the baby in the bucket. Very cute!
ReplyDeleteHi Sayantani
ReplyDeleteSorry could not respond early to your post as I was travelling. However, tomar chingri maach dekhte khub bhalo hoyeche. Chalkumro patay wrap kore besh bhalo presentation hoyeche. Shob miliye bhater sathe darun combi hoyeche.
Deepa
Hamaree Rasoi
Very intresting dish..looks lovely!! as a vegetarian I'll try the veg version..thanks for sharing!!
ReplyDeleteSounds new.Mouth watering recipe!
ReplyDeleteMy god, this looks absolutely delicious!!!
ReplyDeleteWow i never knew we can eat pumpkin leaves too. i have seen mom using tender long beans leaves for cooking.
ReplyDeleteSayantani!!..what a nice name!!..:)
ReplyDeleteI am a lover of any fish dish...and this is new to me..
Prawn wrapped up in edible leaves..should taste divine..:)..
You too have a lovely homely space, girl..:)
And abt Arusuvai, it was an attempt to link all the Indian bloggers as an initial step which cont to US and came to a stand still after linking a real bunch of bloggers..:)
I can restart the chain by sending you an ingredient.Mail me your address(it will be kept private) and it will reach you..:)..if you can find any other interested bloggers, you can continue the link..:)..or else you can post the dish with the ing I send you and can also ask if anyone is intersted so that you can send them along your ing...)I'm sure there will be a bunch :)..
Hi Sayantani,
ReplyDeleteLove the vegetarian version for this dish.Using pumpkin leaves in cooking is new to me.
Thank you for visiting my blog and for your nice words.Keep visiting.
Looks delicious and sounds like very traditional dish. Beautiful post, thanks for that. Have a wonderful weekend. Hugs!:)
ReplyDeletevery creative....amazing dish
ReplyDelete