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We hope you got benefit from reading it, now let's go back to eggplant paturi (eggplants cooked in banana leaf - bengali fusion style) recipe. You can have eggplant paturi (eggplants cooked in banana leaf - bengali fusion style) using 12 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to prepare Eggplant Paturi (Eggplants cooked in Banana Leaf - Bengali Fusion Style):

1. You need 4-5 of baby eggplants, slit lengthwise.
2. Take 1/2 cup of fresh grated coconut.
3. You need 1 tbsp. of mustard seeds.
4. You need 8-10 of cashew nuts.
5. Take 2 of green chilies.
6. Use 1 tbsp. of yoghurt.
7. Provide 2-3 tbsp. of coriander leaves, chopped.
8. Get 3 tbsp. of mustard oil.
9. Take 1/2 tsp. of turmeric powder.
10. Prepare To taste of salt.
11. Get As required of extra fresh green / red chilies.
12. Use 1-2 of banana leaves, cut into desired size.

Instructions to make Eggplant Paturi (Eggplants cooked in Banana Leaf - Bengali Fusion Style):

1. Grind the cashew nuts, mustard seeds, green chilies and coconut to a smooth paste. Mix along with yoghurt, salt, turmeric powder, half of the mustard oil and coriander leaves..
2. Heat a tawa / pan and place the banana leaves on them for a few seconds on both sides. This will help it to become more pliable so that it can be easily folded without breaking..
3. Heat remaining mustard oil & saute the eggplants till it is slightly browned..
4. Stuff little of the paste in each of the eggplants and place in the centre of a banana leaf. Cover it with some of the leftover paste & place a chilli over it..
5. Fold the banana leaf into a parcel. Tie with a string and keep aside. Do the same with rest of the eggplants and the paste..
6. Steam for 15 minutes. Midway, turn them over gently to cook the other side too..
7. Serve with hot steamed rice or chapati..

Current Facts Indian eggplants, botanically classified as Solanum melongena, belong to the Solanaceae, or nightshade family along with potatoes, tomatoes, and. Cut the thicker pieces in half lengthwise. When the water starts boiling, put the eggplants on the steamer rack and cover. Take out the steamed eggplant and transfer to a cutting board. Use a mortar and pestle to pound all the Sambal ingredients or use a mini food processor to blend well.

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