Eggplant Paturi (Eggplants cooked in Banana Leaf - Bengali Fusion Style)

Name: Eggplant Paturi (Eggplants cooked in Banana Leaf - Bengali Fusion Style)
Cuisine: Indian
Ingredients: 4-5 baby eggplants, slit lengthwise; 1/2 cup fresh grated coconut; 1 tbsp. mustard seeds; 8-10 cashew nuts; 2 green chilies; 1 tbsp. yoghurt; 2-3 tbsp. coriander leaves, chopped; 3 tbsp. mustard oil; 1/2 tsp. turmeric powder; To taste salt; As required extra fresh green / red chilies; 1-2 banana leaves, cut into desired size

Bethica Das @kitchen_flavours

Sharjah (UAE)

#dinner - Paturi is a traditional style of steam cooking in banana leaf. In fact it is an old recipe which is not much head of. But such dishes are still prepared in few Bengali bones. Besides steaming, it can also be pan fried. Generally fish is cooked in a paturi style. But here is my version of a steamed Paturi made of baby eggplants.

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 flavour of the dish. So do give this fusion Bengali delicacy a try and enjoy as a side dish with plain steamed rice or chapati.

Bethica Das @kitchen_flavours

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Ingredients

4-5baby eggplants, slit lengthwise
1/2 cupfresh grated coconut
1 tbsp.mustard seeds
8-10 cashew nuts
2green chilies
1 tbsp.yoghurt
2-3 tbsp.coriander leaves, chopped
3 tbsp.mustard oil
1/2 tsp.turmeric powder
To tastesalt
As required extra fresh green / red chilies
1-2banana leaves, cut into desired size

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Steps

1

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.
2

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.
3

Heat remaining mustard oil & saute the eggplants till it is slightly browned.
4

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.
5

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.
6

Steam for 15 minutes. Midway, turn them over gently to cook the other side too.
7

Serve with hot steamed rice or chapati.