Sada Bhat with Chingri Paturi

Ingredients

• 600 g Prawns (Medium-sized, cleaned and deveined)
• 2 tbsp Black Mustard Seeds
• 2 tbsp Yellow Mustard Seeds
• 2 tbsp Poppy Seeds (Also known as Posto or Khus Khus)
• 0.5 cup Fresh Grated Coconut
• 6 count Green Chilies (4 for paste, 2 for garnish, adjust to taste)
• 1 tsp Turmeric Powder
• 1.5 tsp Salt (Adjust to taste)
• 5 tbsp Mustard Oil (Plus extra for drizzling)
• 1 large Banana Leaf (Cut into 4 large squares (approx. 8x8 inches))
• 0.25 cup Water (As needed for grinding the paste)

Instructions

1. 1

   Prepare the Mustard-Coconut Paste

   • Soak the black mustard seeds, yellow mustard seeds, and poppy seeds in warm water for at least 20 minutes. This helps in grinding them smoothly.
   • Drain the water completely. Transfer the soaked seeds to a grinder jar.
   • Add the fresh grated coconut, 4 green chilies, and a pinch of salt to the jar.
   • Grind to a thick, smooth paste, adding a little water at a time only if necessary. Avoid over-grinding to prevent the paste from turning bitter.
2. 2

   Marinate the Prawns

   • In a mixing bowl, combine the cleaned and deveined prawns with the prepared mustard-coconut paste.
   • Add turmeric powder, 1.5 tsp of salt, and 3 tablespoons of mustard oil.
   • Mix thoroughly until each prawn is evenly coated with the marinade. Set aside for 15-20 minutes.
3. 3

   Prepare Banana Leaves and Assemble Parcels

   • Wash the banana leaf squares and pat them dry. Gently run each leaf square over a low open flame for 10-15 seconds per side. This makes them pliable and prevents tearing when folding.