POLTA PATAR BORAR SHUKTO

Appayan rice is a true companion to all traditional and modern Bengali recipes. Here, we would begin sharing the recipes that truly complement our rice, be it Minikit, Banskathi or Dudheswar.
As all traditional Bengali meal begins with tento or a bitter dish, we begin our series with Polta Patar Borar Shukto (a medley of vegetables with the most bitter leaves of the pointed gourd vine).
Prep time 20 mins =< Cook time 20 mins =< Resting time 15 mins

INGREDIENTSFor polta patar bora
⦁ 20-25 tender polta pata or pointed gourd leaves washed and drained
⦁ 1/3 cup motor dal
⦁ 1 tbsp rice flour
⦁ salt to taste
⦁ oil for frying.
For the shukto masala⦁ 1.5 tsp panchforan
⦁ 1 tsp radhuni
⦁ 2 bay leaves
For shukto⦁ 1/2 tsp panchforan
⦁ 1/2 tsp radhuni
⦁ 2 bay leaves
⦁ 1 tbsp white sesame seeds or posto
⦁ 1 tbsp ginger paste
⦁ 3 tbsp oil
⦁ 1 tbsp ghee
⦁ salt to taste
⦁ sugar to taste
⦁ 4 potol or pointed gourd peeled and cut into long halves
⦁ 1 medium sweet potato cut into 1.5” long pieces
⦁ 1 medium brinjal cut into 1.5” long pieces
⦁ 1 medium green banana cut into 1.5” long pieces

METHODFor polta patar bora
1. Soak the motor dal for 2-3 hours. Wash, drain and make a smooth paste with minimum water. Give it an enthusiastic whip.
2. Finely chop the polta pata. Add the chopped leaves to the motor dal paste. Add the rice flour and a little salt.
3. Give it all a good mix. Add a splash of water if needed to make a thick batter
4. Heat oil in a kadai. Take a small amount of the batter and release carefully into the oil.
5. Fry the bora till golden brown. Repeat for the rest of the batter. If you want to drain the excess oil, keep it on a kitchen towel.
For the shukto masalaLightly dry roast the panchforan and 2 bay leaves. Turn off the flame and cool before adding the radhuni. Grind all of it to a coarse powder.
For the shukto1.Soak the sesame seeds in warm water for 10 minutes. Drain, make a fine paste with a little water.
2. Fry the brinjal pieces till light brown (you can use the left over oil from frying the fritters, if not enough, add 2 tbspn of oil in it. Keep it aside.
3. Add the remaining oil in the kadai, add 1/2 tbsp of ghee, when smoking hot add 1/2 tsp panchforan, 1/2 tsp radhuni and the bay leaves. Allow the spices to splutter.
4. Throw in the raw bananas, sweet potatoes and pointed gourds. Sprinkle a little salt, sauté for about 8 minutes over medium heat.
5. Add 1/3rd the ginger paste (keep the rest aside for later use) and sesame seed or posto paste, continue to cook for another minute or two.
6. Add 2.5 cups warm water, cover and cook till the vegetables are almost done .
7. Add the fried brinjal, sprinkle in half the prepared shukto masala and cook till the vegetables are tender.
8. Throw in the palta pata fritters, add a sprinkle of sugar, adjust seasonings. Simmer over low flame for another 5-7 minutes. Once you get the desired consistency, switch off the flame.
9. Add the remaining ginger paste, the rest of the shukto masala and a generous dollop of ghee. Cover and keep aside.
10. Allow it to cool to to room temperature. Serve with Appayan steamed rice .