The original recipe was 'Lau patay posto bhate' i.e. poppy seed paste is wrapped in bottlegourd leaf and then steamed in boiling rice. Don't remember from where did I collected the recipe, most probably it is from a facebook forum. However, I have modified the recipe a bit and added my touch to make it a bharta. It is yummy to the core, if you are a bharta lover like me. I can have bharta anytime with a plate of rice and donot need any fancy stuff afterwards.
Wash and clean the bottle gourd leaves. Make a fine paste of poppy seed along with green chilli and a pinch of salt. Add a spoonful of mustard oil along with desiccated coconut and mix well.
Take a dollop and place it onto clean bottle gourd leaf. Wrap it and secure with a tooth pick. Do it for all leaves.
Place the leaves in a steamer / double boiler and steam it or microwave it for 3 minutes.
Let it cool down a bit. Then remove the toothpick and grind the whole thing in a mixer grinder. Make sure it doesnot become a fine paste, should remain a bit granulated.
In a pan, heat 1 tbsp of mustard oil. When it is hot, add the chopped onion and fry till golden brown.
Next add the garlic paste and fry a bit. Next add the ground mixture and start frying.
cook till the water evaporates and oil starts coming out of the sides. Adjust the salt and sprinkle a pinch of sugar. You may omit the sugar if you want.
Enjoy with hot rice and a green chilli.
Ingredients
- Lau pata or tender Bottle gourd leaf - 7-8
- Posto or poppy seed - 4 tbsp
- Green chilli - as per tolerance level, I have used 4
- Desiccated coconut - 1 tbsp
- Onion - 1, chopped
- Garlic paste - 1 tsp
- Salt, Sugar,
- Mustard oil - a must
Wash and clean the bottle gourd leaves. Make a fine paste of poppy seed along with green chilli and a pinch of salt. Add a spoonful of mustard oil along with desiccated coconut and mix well.
Take a dollop and place it onto clean bottle gourd leaf. Wrap it and secure with a tooth pick. Do it for all leaves.
Place the leaves in a steamer / double boiler and steam it or microwave it for 3 minutes.
Let it cool down a bit. Then remove the toothpick and grind the whole thing in a mixer grinder. Make sure it doesnot become a fine paste, should remain a bit granulated.
In a pan, heat 1 tbsp of mustard oil. When it is hot, add the chopped onion and fry till golden brown.
Next add the garlic paste and fry a bit. Next add the ground mixture and start frying.
cook till the water evaporates and oil starts coming out of the sides. Adjust the salt and sprinkle a pinch of sugar. You may omit the sugar if you want.
Enjoy with hot rice and a green chilli.
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