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.