Very rarely we get confused over a dish and what to name it. We initially thought of calling this bhapa chorchori but then after a discussion with Pritha Sen, the eminent food researcher, it was clear that it can be called anything but chorchori. In Pritha di’s words – “a detailed chorchori would entail frying each vegetable seperately and then mixing and then frying on medium high heat till all are cooked and oil is released. It is not something that is sheddho sheddho (boiled and soft) .
How was the Niramish Paturi made then?
Mixed winter vegetables were slightly sauteed with tempered panch phoron and sorshe narkol bata (mustard cococnut paste) and then steamed in kola pata with mustard oil drizzled over it? Can we call it bhapa torkari? The discussion went on and finally I was grateful to name this Niramish Paturi.
A melange of vegetables wrapped in banana leaf – Niramish Paturi
Be it Ilish macher Paturi or Patrani Machhi, anything that comes wrapped in leaves has a certain amount of surprise and a DIY involved in slowly unwrapping the parcel, gets a little messy too but what fun. In recent times, meat Lamprais, which has been introduced in Cal 27 Taj Bengal as a signature dish from Taj Samudra Colombo, was impressive and had so many elements involved in it. Yellow rice, chicken curry, crumb fried fish balls, a deep fried boiled egg along with egg plant, soft cooked raw bananas with caramelised onions makes it is delightful jumble of flavours. The entire package is packed in banana leaf and steamed.
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What is there in Niramish Paturi ?
Flavourful winter vegetables like raddish, broad beans, brinjals, spring onions plus the regular potatoes, pumpkin and ridge gourd, wrapped in a leaf with mustard and coconut paste and mustard oil drizzled from top, makes it a pint size dynamo of taste, waiting to explode. A person like me, who is not a vegetable fan also can get drawn to a dish like this. Till such time the winter lasts – why not try this out?