non-vegetariangluten-free
bengali
Ilish Macher Paturi with Steamed Basmati Rice
Aromatic Ilish Paturi steamed in banana leaves with rice – a soul-satisfying, melt-in-mouth treat!
80 min
912 cal
37gProtein
67gCarbs
54gFat
2Recipes
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Unique, fiber-rich Shapla Bhaja! A perfectly spiced stir-fry that's both healthy and delicious.
A unique and traditional Bengali stir-fry featuring tender water lily stems. Sautéed with pungent mustard oil and aromatic spices, it's a simple, rustic side dish that pairs perfectly with steamed rice and dal.
Serving size: 1 serving
Prepare the water lily stems (shapla). Wash them thoroughly. Using your fingers or a small knife, peel off the thin, fibrous outer layer from each stem. Discard the peel. Chop the cleaned stems into 2-inch long pieces.
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Unique, fiber-rich Shapla Bhaja! A perfectly spiced stir-fry that's both healthy and delicious.
This bengali dish is perfect for snack. With 109.65 calories and 2.15g of protein per serving, it's a low-cholesterol, low-calorie, low-phosphorus option for your meal plan.
Heat the mustard oil in a kadai or heavy-bottomed pan over medium-high heat. Allow it to heat until it's shimmering and you see faint smoke. This step is crucial to cook off the raw pungency of the oil.
Reduce the heat to medium. Add the kalonji (nigella seeds) and the slit green chilies to the hot oil. Sauté for about 30 seconds, until the seeds begin to splutter and release their aroma.
Immediately add the chopped shapla stems to the pan. Sprinkle the turmeric powder and salt over them. Stir well to ensure the stems are evenly coated with the oil and spices.
The stems will quickly start to release a significant amount of water. Continue to cook on medium-high heat, stirring occasionally, for about 8-10 minutes. The goal is to let all the water evaporate completely.
Once the water has evaporated and the stems are tender but still hold their shape, add the sugar (if using). Stir for another minute to combine. The final dish should be dry.
Turn off the heat. Garnish with fresh grated coconut, if desired. Serve hot as a side dish with steamed rice and dal.