Kumro Patar Bora:
Kumro pata / pumpkin leaves – 4
Poppy seeds – 4 tbsp
Shrimp – 200gms
Green chilli – 2 nos
Turmeric- 1/2tsp, salt to taste.
Mustard Oil: 8 tbsp+ 1/2 tsp
For batter we need:
Flour – 4tbsp
Poppy seeds-1/2 tsp
Salt to taste.
Wash the pumpkin leaves thoroughly and devein them (pull out the stem). Add a pinch of salt to the leaves and keep aside.
For filling, fry the shrimps lightly while adding turmeric and salt during the process.
Make a paste of poppy seeds and mustard. In a bowl add the paste, fried shrimps, chopped green chillies, salt (as per taste) and the 1/2 tsp mustard oil. Mix thoroughly.
For batter, take a curving bowl and pour the flour. Add turmeric, rice flour, poppy seeds, salt, water and make a thick paste.
Take the pumpkin leaves and squeeze them. Take 1 tbsp of filling and wrap it within two pumpkin leaves. Fold the mass and dip into the batter and then deep fry in low heat, in mustard oil. Serve with steaming basmati rice.
Mutton – 500gms
Garlic paste – 4tbsp
Ginger paste – 2tsp
Green chilli paste – 2tbsp
Sour curd -1/2 cup
Coriander leaves – 1 bunch
Mustard oil – 4 tbsp
Wash mutton properly and dab it dry. Add ginger-garlic paste, 1 1/2 tbsp green chilli paste, sour curd and marinate for 2 hours.
In a pressure cooker pour mustard oil, heat it, add 1/2 tbsp green chilli paste and fry it lightly. Add the marinated mutton. Cook till oil comes out. Add salt and warm water and close the lid.
After 2 whistles cook for 20 minutes in low heat (sim). Boil the excess water to make thick gravy and add freshly chopped coriander leaves and 3-4 green chillies. You can now serve with stemming rice or hot chapatis.
Image credits: YouTube, Banaras ka Khana
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