Kumro Patai Chingri

Cuisines

Best for

Recipe

Ingredients

6	pumpkin leaves
200 grams	small prawns, 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	grated coconut
1 tablespoon	poppy seeds
2 pieces	green chilies, 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.