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

Name: Kumro Pata-Chingri Bata (Pumpkin Leaves - Prawns Chutney - Bong Style)
Total time: 720 s
Yield: 3-4 servings
Cuisine: Indian
Ingredients: 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); as per requirement salt to taste; 1/4 tsp. turmeric powder

Bethica Das @kitchen_flavours

Sharjah (UAE)

#choosetocook - As I am extremely fond of these type of Bong style chutneys, I chose to cook this simple traditional chutney which is full of flavours. Made of tender pumpkin leaves and prawns, it is typically served with hot steamed rice. It is an age old recipe and almost a forgotten one, not found in any restaurants. For a veg. version, just omit the prawns.

Bethica Das @kitchen_flavours

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Ingredients

10-12 minutes

3-4 servings

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

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Steps

10-12 minutes

1

Heat 1 tbsp. oil in a pan and fry the prawns along with a pinch of salt and turmeric powder. Keep aside.
2

Heat remaining oil and temper with nigella seeds. Then add the garlic and fresh green / red chilies. Sauté till light brown.
3

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.
4

Blend the sautéed greens along with the fried prawns to a fine paste without adding any water in a food processor.
5

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