Jhinge kumro paturi
Method
- Peel the jhinge and cut fine.
- Add half a teaspoon salt, and leave for a while.
- With the addition of salt, the jhinge will give out water.
- Squeeze this out and keep aside.
- Peel and cut the pumpkin into julienne strips.
- In a bowl, mix together the two vegetables and all the other ingredients.
- Be cautious when adding salt because both the jhinge and pumpkin reduce considerably when cooked.
- Place the banana leaves crosswise on the tawa and set this on the fire over medium heat.
- Pour the vegetable mixture on to the banana leaves and cook, increasing heat towards end of cooking time until vegetables are cooked and oil comes to the surface.
- Turn vegetables over once during cooking and smooth over with the back of a spoon.
Ingredients:
500 gms. Jinghe (tori)
250 gms. Red pumpkin
2 onions, very finely sliced
1 tsp. turmeric paste
¼ tsp. chilli paste
2 ½ tsp. mustard paste
4 green chillies, chopped fine
½ grated coconut
Sal to taste
¼ cup or 60 gms. Mustard oil
6 banana leaves, cut to size for iron tawa
500 gms. Jinghe (tori)
250 gms. Red pumpkin
2 onions, very finely sliced
1 tsp. turmeric paste
¼ tsp. chilli paste
2 ½ tsp. mustard paste
4 green chillies, chopped fine
½ grated coconut
Sal to taste
¼ cup or 60 gms. Mustard oil
6 banana leaves, cut to size for iron tawa
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