Kumro Pata Bata | Pumpkin Leaf Bharta:
“Kumro Pata Bata” is an age-old traditional Bengali dish. This dish is prepared with pan-roasted Pumpkin leaves (কুমড়ো পাতা).
It can be prepared in two different processes. One approach is to make the paste of Pumpkin leaf and then roast it in a pan and the other approach is to roast the leaf first and then make a paste. We have tested both approaches and found that the second approach is better because it doesn’t taste bitter at all and the final dish will be smooth, juicy, and creamy in texture.
This recipe is prepared by following the second approach, roasting the leaf with onion and garlic cloves and then finally making the paste. Added sautéed shrimp makes the dish more delicious.
Prep time: 20 minutes
Cock time: 25 minutes
Serves: 4 People
- Cuisine: Indian
- Category: Non-Veg | Fish
- Course: Side Dish
Ingredients:
- Kumro Pata or Pumpkin Leaves: 8 pcs
- Shrimp – Medium size: ½ Cup
- Onion – Medium size: 2 pcs (sliced lengthwise)
- Garlic Cloves: 4 pcs (sliced lengthwise)
- Salt: To taste
- Sugar: ½ Tbsp
- Turmeric powder: ½ Tsp
- Nigella seeds/Kalojire/Kalonji: ½ Tsp
- Red Chili: 4 pcs
- Vegetable Oil: ½ Cup
- Mustard Oil: ½ Tbsp
Preparation:
- Separate the pumpkin leaves from the stems. Cut the leaves into small pieces. Collect them in a colander and wash well under running water and keep aside to drain the water.
- Marinate the shrimp with salt and a pinch of turmeric powder.
Procedure:
- Heat a tablespoon of vegetable oil in a deep-fry non-stick pan. Once hot add the marinated shrimp. Sauté the shrimp for 2 minutes and once done keep aside.
- Add red chilies in the same oil and fry for a minute. Once done keep aside two chilies. This will be used during grinding the paste.
- Add nigella seeds, turmeric powder, salt, sliced onion, and garlic cloves. Fry for 2 minutes.
- Once onion and garlic turn brown add the pumpkin leaves and mix well.
- Cover the lid and cook on a medium flame for 5 minutes. Stir occasionally.
- After 5 minutes remove the cover and add the sugar mix and cover again.
- Occasionally remove the cover and stir such that it does not get sticky at the bottom of the pan. Cook for another 10 minutes.
- Add the sautéed shrimp, mix and cover for 3 minutes.
- Switch off the flame and let it cool.
- Transfer it to the grinder. Add the fried 2 red chilies and mustard oil. Mix it well and make a smooth paste.
- Serve with steamed rice.
Serves: 4 people
Serve with: Steamed Rice
Tips:
- Prefer to use new Pumpkin leaves to avoid a bitter taste.
- Adding sautéed shrimp makes the dish more delicious. Do not over fry the shrimp otherwise, it will become hard.
- Adding fried red chili while making the paste will add extra flavour.
