Kumro Patai Chingri

Cuisines

Best for

Recipe

Ingredients

	6	Pumpkin Leaf
	200 grams	Prawn , cleaned and deveined
	2 tablespoons	Mustard oil
	1 teaspoon	Turmeric powder
	1 teaspoon	Red chili powder
	1 teaspoon	Cumin , powder
	1 teaspoon	Salt
	1 teaspoon	Sugar
	2 tablespoons	Coconut , grated
	1 tablespoon	Poppy Seed
	2 pieces	Green Chili , slit
	1 cup	Water

Instructions

1. 1 Wash the pumpkin leaves thoroughly and pat them dry.
2. 2 In a bowl, marinate the prawns with turmeric powder, red chili powder, and salt. Set aside for 10 minutes.
3. 3 Heat mustard oil in a pan over medium heat.
4. 4 Add the marinated prawns and sauté for 3-4 minutes until they turn pink and are cooked through. Remove from heat and set aside.
5. 5 In the same pan, add grated coconut, poppy seeds, cumin powder, sugar, and slit green chilies. Sauté for 2 minutes.
6. 6 Add the cooked prawns back into the pan and mix well with the coconut mixture.
7. 7 Take a pumpkin leaf, place a portion of the prawn mixture in the center, and fold the leaf to form a parcel. Secure with a toothpick if necessary.
8. 8 Repeat with the remaining leaves and prawn mixture.
9. 9 Place the parcels in a steamer and steam for 15-20 minutes until the leaves are tender.
10. 10 Serve hot with steamed rice.