Steamed Pointed gourd in banana leaf

Name: Steamed Pointed gourd in banana leaf
Total time: 2400 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 10 parwals (pointed gourd)cut into two halves; 1 cup grated coconut; 2 tablespoon white mustard; 2 tablespoon poppy seeds; 1/2 teaspoon turmeric powder; 6 green chillies; 1 teaspoon red chilli powder; 1 tablespoon yogurt; Mustard oil as required; Salt as required; Sugar as required; Some green chillies slits for garnishing; 1 full sized banana leaf; 2 long strings

Tanima Sarkhel @cook_11753550

Kolkata

This is an innovative and authentic Bengali preparation that is commonly known as "potol paturi", which can be relished by any vegetarians who couldn't have fish paturis. It goes best with steamed rice. The taste of typical "paturi" in Bengali remains unlocked in this preparation along with the nutrious benefits of pointed gourd.

Tanima Sarkhel @cook_11753550

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Ingredients

40min

4 servings

10parwals (pointed gourd)cut into two halves
1 cupgrated coconut
2 tablespoonwhite mustard
2 tablespoonpoppy seeds
1/2 teaspoonturmeric powder
6green chillies
1 teaspoonred chilli powder
1 tablespoonyogurt
Mustard oil as required
Salt as required
Sugar as required
Some green chillies slits for garnishing
1full sized banana leaf
2long strings

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Steps

40min

1

In a grinder add the coconut, mustard, poppy seeds, green chillies and grind it to a smooth paste.
2

In the above paste, add the yogurt, turmeric, red chilli powder, salt, sugar and 1 tablespoon mustard oil. Mix it very well.
3

Marinate the parwal in turmeric powder and salt for 5min.
4

Heat 1 teaspoon of mustard oil in a pan and cook the parwals by covering it with a lid.
5

Note we are just trying to remove the raw smell. No need to fully cook the parwals.
6

Remove it from the flame after 5min.
7

Then mix the parwals with the above mixture and keep it for 7min so that the flavour gets inside the parwals.
8

Cut the banana leaf in a rectangular shape. Keep it large otherwise you won't be able to fold.
9

Heat the banana leaf so that it softens a beat.
10

Put one tablespoon of the mixture along with one half of the parwal and add one slit of green chillies.
11

Fold it from 4 sides and tie it with a string.
12

Brush some oil in a pan, add the leaves containing the mixture. Cover it with a lid and keep the flame low. Keep it for 7min and then flip the other side. Repeat the process for both the sides of the paturi.
13

Again repeat it for 2min at each side.
14

Now remove it from the flame. Serve hot with steamed rice.