Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, bengali prawn with pumpkin leaves paste. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Bengali prawn with pumpkin leaves paste is one of the most popular of current trending meals on earth. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions every day. They are nice and they look wonderful. Bengali prawn with pumpkin leaves paste is something that I’ve loved my whole life.
Prawns steamed inside pumpkin leaves is a Bengali delicacy rarely cooked the traditional way any more. Kumro Patay Chingri Mach Bhape This is a traditional Bengali delicacy, which is rarely cooked nowadays. For this recipe, you need fresh pumpkin leaves. Pumpkin Leaves and Prawn Pakora Recipe is very Healthy, Yummy, Delicious & Tasty.
To begin with this particular recipe, we have to prepare a few components. You can cook bengali prawn with pumpkin leaves paste using 7 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Bengali prawn with pumpkin leaves paste:
- Prepare 250 gm prawns with heads cleaned and washed well
- Make ready 6-7 pumpkin leaves
- Take 2 tsp mustard oil
- Take 2 tsp poppy seeds
- Prepare 2 tsp coconut
- Make ready to taste Salt
- Get 1/2 tsp Turmeric powder
I wonder what use Maa has of the leaves of the pumpkin vine. The rickety ladder soon makes an appearance from the makeshift shed, Manikkaka cautiously climbs the ladder while Dada holds it firm, the vine leaves undergo Manikkakas careful scrutiny before being plucked off the vine and hurled down. Temple with bay leaves, red chilies (dried), green chilies, cumin and a few Moong daal grains. Prawn paturi has become one of the mainstay of authentic Bengali spread.
Steps to make Bengali prawn with pumpkin leaves paste:
- Marinated prawns with salt and turmeric and keep it for at least 20 mins. After 20 mins heat 1 tsp oil and in very low flame saute prawn for 2 mins. Keep aside the prawn.
- In same pan now saute pumpkin leaves for 2-3 mins both side in low flame.
- Now make a smooth blend in the blender everything.
- Having nice aroma, perfect for lunch time with rice.
Temple with bay leaves, red chilies (dried), green chilies, cumin and a few Moong daal grains. Prawn paturi has become one of the mainstay of authentic Bengali spread. When the tender prawns are cooked inside a plantain leaf with mustard, coconut paste, slender green chilies and golden yellow mustard oil, it takes you to such a height that every other food looks ordinary. Wash the prawns and add turmeric powder. Heat some oil, add cumin seeds.
So that’s going to wrap this up with this special food bengali prawn with pumpkin leaves paste recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
