পটল চিংড়ি ভাপা রেসিপি। Maher hathi portal chingri bhapa recipe.😋🦐🦐

পটল চিংড়ি ভাপা রেসিপি। Maher hathi portal chingri bhapa recipe.😋🦐🦐 Potol Chingri Bhapa (Steamed Pointed Gourd with Prawns) Recipe Ingredients 8–10 pointed gourds (potol/parwal), peeled lightly and cut into halves 200 g prawns, cleaned and deveined 3 tablespoons mustard paste 2 tablespoons grated coconut (optional) 2 green chilies, slit ½ teaspoon turmeric powder Salt to taste 2 tablespoons mustard oil 1 teaspoon poppy seed paste (optional) Banana leaf or a heatproof container with a lid for steaming Preparation Wash and clean the prawns thoroughly. Lightly scrape the skin of the pointed gourds and cut them into halves. In a bowl, combine mustard paste, turmeric powder, salt, mustard oil, grated coconut, and poppy seed paste. Add the prawns and pointed gourds to the mixture and coat them evenly. Add the slit green chilies and let the mixture marinate for about 15–20 minutes. Cooking Method Transfer the marinated mixture into a heatproof container or wrap it in a banana leaf. Cover tightly with a lid or secure the banana leaf with thread. Steam for 20–25 minutes over medium heat until the prawns are cooked and the pointed gourds become tender. Carefully open the container and drizzle a little extra mustard oil on top for enhanced flavor. Serving Suggestion Serve Potol Chingri Bhapa hot with steamed rice. The dish has a rich mustard aroma and a delicate balance of spicy and savory flavors, making it a classic Bengali delicacy. #food #Bengali recipe #khelna bati village food #recipe