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Polta Patar Borar Shukto

Polta Patar Borar Shukto

Polta Pata fritters in a bitter-sweet shukto with a medley of vegetables and an alluring fragrance of radhuni.
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Ingredients Method

Ingredients
  

For 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 or celery seeds
  • 2-3 bay leaves
For shukto
  • 1 medium green banana cut into 2” long batons
  • 1 medium brinjal cut into 2” long batons
  • 1 medium sweet potato cut into 2” long batons
  • 4-5 potol or pointed gourd peeled and cut into longitudinal halves
  • 1/2 tsp panchforan
  • 1/2 tsp radhuni or celery seeds
  • 2-3 bay leaves
  • 1 tbsp sesame seeds
  • 1 tbsp ginger paste
  • 3 tbsp oil
  • 1 tbsp ghee
  • salt to taste
  • sugar to taste

Method
 

For polta patar bora
  1. Soak the motor dal overnight. Wash, drain from water. Make a smooth paste with very little water. Give it a hearty whip.
  2. Finely chop the polta pata. Add to the chopped leaves the motor dal paste, rice flour and a little salt .
  3. Give it all a good mix. Add a splash of water if needed to make the batter.
  4. Heat the oil in a kadhai. 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. Keep over a kitchen towel to drain the excess oil.
For the shukto masala
  1. Lightly dry roast the panchforan and 2 bay leaves. Once cooled down, add the radhuni. Grind to a coarse powder. Keep aside.
For the shukto

  1. Soak the sesame seeds in warm water for 15 minutes. Drain, make a fine paste with a little water. Keep aside.
  2. Heat 2 tbsp oil in a kadhai, fry the brinjal pieces till light brown. 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 8-10 minutes over medium heat.
  5. Add the ginger paste (keep 1 tsp of ginger paste aside for later use) and sesame seed paste, continue to cook for another minute or two.
  6. Add 2.5 cups warm water, cover and cook for 8-10 minutes or when the vegetables are almost done .
  7. Add the fried brinjal, sprinkle in half the 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 1 tsp of 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 steamed rice .