SHUTKIR BORA KUMRO PATA’E(Pumpkin Leaves stuffed with Bombay Duck Curry)


I already uploaded the recipe for shutki before. This is a different dish with the same curry. I like eating things which I grow with the help of my husband in my little garden. Self harvested veggies are fresh, cheap and delicious and eating something that you have grown on your own gives you happiness like nothing else does.Pumpkin leaves are very beneficial to our health.Bon Appetite!

Crispy Delight
Crispy Delight

Time: 45 minutes Serves:  4

INGREDIENT

  1. Shutki (Bombay Duck)– 4 pcs
  2. Garlic – 10 pods
  3. Oil – 4 table spoons
  4. Salt
  5. Chili powder – 4 – tea spn
  6. Pumpkin leaves -8
  7. Mustard paste -4tea spn
  8. Besan (Gram Flour) -125 gm
  9. Onion- 1
  10. Turmeric Powder-1 tea spoon

PROCEDURE

  • Stuffing:
  1. Soak shutki pieces in hot water for 10 mins
  2. Wash, debone , grind the shutki pieces and set it aside
  3. Heat oil in a wok and then fry chopped onion and garlic for few minutes
  4. Add turmeric powder, chili powder, salt
  5. Add the grinded shutki to the wok and cook(keep stirring) it for around 10-15 minutes on low flame
  6. Keep the stuffing aside
  • Main:
  1. Wash the pumpkin leaves and dry it with a clean tissue
  2. Brush the insides of the leaves(lighter green part) with mustard paste
  3. Stuff the leaves with the stuffing
  4. Dip the stuffed leaves in besan paste then deep fry till the besan coting turns golden brown
  5. The shutkir boda is best served with rice  🙂
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