Niramish Paturi 11
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Niramish Paturi

A medley of vegetables tempered with spices and steamed in a banana leaf. Recipe Author: Madhushree
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Main Dish, Vegetarian
Cuisine: Bengali
Servings: 5 people


  • 100 gms pumpkin
  • 100 gms broad beans
  • 100 gms ridge gourd
  • 150 gms brinjals
  • 50 gms raddish
  • 150 gms potatoes
  • 1 small bunch Spring Onion
  • 1 tsp Panch Phoron Panch Phoron is a typical Bengali tempering whole spice mix consisting of equal portion of nigella seeds (kala jeera), fennel seeds (saunf), black mustard seeds (sarson), cumin seeds (jeera) and little less than half the quantity of fenugreek seeds (methi).
  • 6 nos green chilies
  • 2 tbsp Mustard Paste Bengalis recipes typicaly use black mustard or yellow mustard paste
  • 2 tbsp grated coconut
  • 1/2 tsp Turmeric Powder
  • 1/2 tsp Sugar
  • 2 tbsp Mustard Oil
  • Salt To Taste
  • 1 or 2 nos Banana leaf


  • Cut all the vegetables into equal sized cubes. Cut the sping onions into inch size pieces.
  • Bring together the mustard paste, grated coconut and a little bit of water into a thick paste (preferably in a grinder or mortar and pestle)
  • In a frying pan, hea 1/2 tbsp of mustard oil. Whene the the oil starts to smoke, reduce the temperature to medium and add panch phoron and 1 green chili. Let the spices temper.
  • Then add the potatoes and stir to coat the spices around. Sprinkle some salt and add the turmeric powder.
  • After 3 - 4 minutes, add the raddish and the ridge gourd. Mix them all up and then cover and cook over low temperature.
  • After another 6- 8 minutes, add the broad beans, pumpkin and brinjals. If you prefer, you can fry the brinjals separately add add them towards the end.
  • Cover and cook the vegetables in its own juice. When all the vegetables are almost cooked, add the spirng onions, the mustard and coconut paste.
  • What we need is for the potatoes to be almost done and the rest of the vegetables half way done.
  • Add sugar and check the seasoning. Add more salt if required.
  • Turn off the heat.
  • Take the banana leaves and heat over a flame to make it soft without burning the leaf. Cut the leaves into five equal parts (if you want you can make more or less parcels).
  • Now divide the vegetable mixture on the banana leaves. On each portion, place one green chili. Drizzle a little bit of mustard oil on top. You can skip the mustard oil if you wish to.
  • Make small parcels and seal them using strings or toothpicks.
  • Finally place these parcels in a steamer and steam for 20 minutes.
  • Serve them hot with steamed rice.