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Red Pumpkin And Ridge Gourd Cooked On Banana Leaves Bengali Style

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Ingredients
  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
  Cardamom seeds 2
  Black peppercorns 8
  Sour limes 2 , juiced
  Curry leaves sprigs 2
  Salt To Taste
  Mustard oil 1 Tablespoon
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.

Recipe Summary

Cuisine: 
Bengali
Course: 
Side Dish
Taste: 
Spicy
Method: 
Curried
Dish: 
Curry
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday

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