Come the first showers and the soulless dust bowl that our backyard had degenerated to in the scorching blaze of summer is back to life. The flora, wilted and drained of life sap, is suddenly a luxuriant oasis of verdant green.
The pumpkin vine, one we had almost forgotten about, is ecstatic with the rains. And before we even realise, the red tiles of the cowshed are lost in a confusion of leaves, buds, flowers and tendrils.
Red bastions seem to be falling everywhere, Bapi says in jest on Sunday afternoon, at this rate, it shall not be long for even the last vestiges of red to disappear.
We were too young to comprehend the significance – this was the beginning of the turbulent end to what had been an eventful decade, revolution raged on in Poland and Hungary, the Berlin Wall it was rumoured would soon be demolished and speculation was rife that even the USSR would disintegrate.
Manikda, I hear Maa request Manikkaka one morning, can you get some pumpkin leaves from the vine ? The young tender ones please.
Pumpkin leaves ? I wonder what use Maa has of the leaves of the pumpkin vine.
The rickety ladder soon makes an appearance from the makeshift shed, Manikkaka cautiously climbs the ladder while Dada holds it firm, the vine leaves undergo Manikkakas careful scrutiny before being plucked off the vine and hurled down.
Maa inspects the leaves. Perfect, just the ones I needed.
Brimming with curiosity, I ask Maa. What use are these pumpkin leaves of ?
Wait till I fry the Kumro Patay Chingrir Bora, Maa smiles, I can guarantee you shall be left yearning for more.
The Kumro Patay Chingrir Bora that accompany the dal for lunch are undeniably divine. Even Dada, no fanboy of greens, asks for a second and then a third helping.
Kumro Patay Chingrir Bora.
A tear-jerking spicy shrimp filling. Wrapped in tender pumpkin leaves. Dipped in batter. And fried to a gorgeous golden.
Quintessentially Sylheti.
Enjoy !!!
Kumro Patay Chingrir Bora (Fritters of Shrimps wrapped in Pumpkin Leaves)
Ingredients
For the shrimp stuffing
- 200 g shrimps or kucho chingri descaled, deveined, head and tail removed
- 2 onion finely chopped
- 7-8 green chilies finely chopped
- 1/4 tsp turmeric powder
- 1/2 tsp kashmiri red chili powder
- salt to taste
For the batter
- 1/2 cup besan or bengal gram flour
- 1/2 cup rice flour
- 1/2 tsp turmeric powder
- 1/4 tsp salt
Assembling the Kumro Patar Bora
- 7-8 medium-sized tender pumpkin leaves
- oil for frying
Instructions
For the shrimp stuffing
- Grind the shrimps with about a quarter of the chopped onions to a coarse paste.
- Transfer the shrimp-onion paste to a mixing bowl, add the chillies and remaining onions, sprinkle in the turmeric powder, red chili powder and salt.
- Give it a hearty mix. Keep aside.
For the Batter
- Take all the ingredients (listed under ‘For the batter’) in a mixing bowl. Add a little water, mix well to form a batter of medium thick consistency. Ensure there are no lumps.
Assembling the Kumro Patar Bora
- Soak the pumpkin leaves in hot water (with a sprinkle of salt added) for 10 odd minutes.
- Take a leaf out of the water, give it a gentle squeeze to drain any excess water, spread on a plate as in the picture. (Second pic from above)
- Take 1.5 tbsp of the shrimp stuffing, place in the middle of the leaf. Gently wrap from all sides to make a parcel as shown in the picture. (Second pic from above)
- Repeat the process for the remaining leaves.
- Heat oil in a kadhai, dip the pumpkin leaf parcel in the batter and deep fry till a gorgeous golden brown.
- Keep over a kitchen absorbent towel to drain any excess oil.
- Serve hot.
Great recipe