Red Pumpkin And Ridge Gourd Cooked On Banana Leaves Bengali Style
|Ridge gourd||400 Gram, peeled, cut into fine strips|
|Red pumpkin||300 Gram, peeled, cut into fine strips|
|Onions||3 Medium, sliced and deep fried|
|Green chillies||6 , deseeded|
|Kashmiri chillies||3 , deseeded|
|Turmeric piece||1 1⁄2 Inch|
|Mustard seeds||1 Tablespoon|
|Freshly grated coconut||1⁄2|
|Sour limes||2 , juiced|
|Curry leaves sprigs||2|
|Mustard oil||1 Tablespoon|
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.
Serving size: Complete recipe
Calories 1367 Calories from Fat 746
% Daily Value*
Total Fat 88 g135.9%
Saturated Fat 61.7 g308.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 473.7 mg19.7%
Total Carbohydrates 144 g48%
Dietary Fiber 41 g164.1%
Sugars 57.9 g
Protein 27 g54.7%
Vitamin A 490.1% Vitamin C 519.7%
Calcium 41.4% Iron 81.5%
*Based on a 2000 Calorie diet