Best Idea to Preparing 5-Star Eggplant Paturi (Eggplants cooked in Banana Leaf - Bengali Fusion Style)
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We hope you got insight from reading it, now let's go back to eggplant paturi (eggplants cooked in banana leaf - bengali fusion style) recipe. To cook eggplant paturi (eggplants cooked in banana leaf - bengali fusion style) you need 12 ingredients and 7 steps. Here is how you achieve it.
To prepare an extraordinary Eggplant Paturi (Eggplants cooked in Banana Leaf - Bengali Fusion Style), below are the components required:
- Get 4-5 of baby eggplants, slit lengthwise.
- You need 1/2 cup of fresh grated coconut.
- Provide 1 tbsp. of mustard seeds.
- Provide 8-10 of cashew nuts.
- Prepare 2 of green chilies.
- You need 1 tbsp. of yoghurt.
- You need 2-3 tbsp. of coriander leaves, chopped.
- Get 3 tbsp. of mustard oil.
- Prepare 1/2 tsp. of turmeric powder.
- You need To taste of salt.
- You need As required of extra fresh green / red chilies.
- Prepare 1-2 of banana leaves, cut into desired size.
After preparing the components, now you are good to make your 5-star Eggplant Paturi (Eggplants cooked in Banana Leaf - Bengali Fusion Style) by following the instructions below:
- Grind the cashew nuts, mustard seeds, green chilies and coconut to a smooth paste. Mix along with yoghurt, salt, turmeric powder, half of the mustard oil and coriander leaves..
- 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..
- Heat remaining mustard oil & saute the eggplants till it is slightly browned..
- Stuff little of the paste in each of the eggplants and place in the centre of a banana leaf. Cover it with some of the leftover paste & place a chilli over it..
- Fold the banana leaf into a parcel. Tie with a string and keep aside. Do the same with rest of the eggplants and the paste..
- Steam for 15 minutes. Midway, turn them over gently to cook the other side too..
- Serve with hot steamed rice or chapati..
Current Facts Indian eggplants, botanically classified as Solanum melongena, belong to the Solanaceae, or nightshade family along with potatoes, tomatoes, and. Cut the thicker pieces in half lengthwise. When the water starts boiling, put the eggplants on the steamer rack and cover. Take out the steamed eggplant and transfer to a cutting board. Use a mortar and pestle to pound all the Sambal ingredients or use a mini food processor to blend well.
Recipe : Eggplant Paturi (Eggplants cooked in Banana Leaf - Bengali Fusion Style)
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