Red Pumpkin And Ridge Gourd Cooked On Banana Leaves Bengali Style Recipe
Ingredients
| 400 gms. peeled ridge gourd cut into fine strips | ||
| 300 gms. peeled red pumpkin cut into fine strips | ||
| Onions | 3 Medium, deep fried | |
| Green chillies | 6 , deseeded | |
| 3 Kashmiri chillies, deseeded | ||
| Turmeric | 1 1 1/2 Inch | |
| Mustard seeds | 1 Tablespoon | |
| Grated coconut | 1/2 | |
| 2 cardamom seeds only | ||
| Black peppercorns | 8 To taste | |
| Juice of 2 sour limes | ||
| Curry leaves | 2 | |
| 8 large pieces of banana leaves to fit over the tava or iron girdle | ||
| Salt | To Taste | |
| Mustard oil | ||
Directions
Peel the ridge gourd and salt it lightly and allow the water to drain by placing it in a sieve for 30 minutes.
Squeeze the water from the gourd by hand and mix it with the finely chopped red pumpkin in a large bowl. Add the ground masala and the sour lime juice and mix well. Add 1/2 a cup of mustard oil. Taste for salt.
Arrange the 8 pieces of banana leaves over the tava and place it over a medium flame. Place the vegetable mixture over the leaves and lower the heat. Mix very lightly with a spatula and allow to cook till done, when the oil will slowly separate from the vegetables and grease the leaves.
This vegetable is recommended to be eaten with rice.
Squeeze the water from the gourd by hand and mix it with the finely chopped red pumpkin in a large bowl. Add the ground masala and the sour lime juice and mix well. Add 1/2 a cup of mustard oil. Taste for salt.
Arrange the 8 pieces of banana leaves over the tava and place it over a medium flame. Place the vegetable mixture over the leaves and lower the heat. Mix very lightly with a spatula and allow to cook till done, when the oil will slowly separate from the vegetables and grease the leaves.
This vegetable is recommended to be eaten with rice.
Chef
