Lunchthali-র জন্য বানিয়ে নিলাম নিজের পছন্দের পদ

Ingredients

• 10 large leaves Lau (Taro) Leaves (washed, thick veins removed, roughly chopped)
• 250 grams Shrimp (peeled, deveined) (medium size, cleaned)
• 4 tablespoons Mustard Oil (cold‑pressed, for frying and seasoning)
• 1 teaspoon Black Cumin (Kalojira) Seeds (toasted lightly)
• 4 cloves Garlic (minced)
• 2 pieces Green Chilies (sliced; adjust to heat preference)
• 1/2 teaspoon Turmeric Powder (for color and flavor)
• 1 teaspoon Salt (plus to taste)
• 1 teaspoon Sugar (adds a hint of sweetness to the leaf puree)
• 3 medium Tomatoes (chopped)
• 2 whole Dry Red Chili (Sukno Lanka) (for tempering)
• 1 teaspoon Mustard Seeds (for tempering the chutney)
• 1/2 piece Lemon (sliced for optional garnish)

Instructions

1. Prepare Lau Leaves

   Wash the lau leaves thoroughly, remove the thick veins, and roughly chop them.

   Time: PT5M

2. Marinate Shrimp

   In a bowl, toss the shrimp with 1/2 tsp salt and 1/2 tsp turmeric. Let sit for 5 minutes.

   Time: PT5M

3. Heat Oil & Temper Spices

   Heat 4 tbsp mustard oil in the kadhai over medium heat. Add 1 tsp black cumin seeds and let them crackle.

   Time: PT2M

   Temperature: Medium heat

4. Sauté Aromatics

   Add minced garlic and sliced green chilies to the oil. Sauté for about 1 minute until fragrant.

   Time: PT1M

   Temperature: Medium heat

5. Fry Shrimp

   Add the marinated shrimp to the pan. Fry, stirring occasionally, until they turn pink and are just cooked through, about 5‑6 minutes.

   Time: PT6M

   Temperature: Medium heat

6. Set Shrimp Aside

   Remove the shrimp with a slotted spoon and set aside in a bowl.

   Time: PT0M

7. Cook Lau Leaves

   In the same oil, add the chopped lau leaves, 1 tsp salt and 1/2 tsp turmeric. Stir‑fry until the leaves wilt and any released water evaporates, about 8 minutes.

   Time: PT8M

   Temperature: Medium heat

8. Cool Leaves Slightly

   Transfer the cooked leaves to a mixing bowl and let cool for 2 minutes.

   Time: PT2M

9. Blend Leaf Puree

   Using a hand blender, blend the leaves with 1 tsp sugar and an additional 1‑2 tbsp raw mustard oil until smooth.

   Time: PT5M

10. Combine Shrimp and Puree

    Return the fried shrimp to the pan, add the leaf puree, and gently mix. Heat for another 2 minutes to meld flavors.

    Time: PT2M

    Temperature: Medium heat

11. Temper Chutney Spices

    In a separate small pan, heat 2 tbsp mustard oil. Add 1 tsp mustard seeds and 2 whole dry red chilies; let them pop for about 30 seconds.

    Time: PT1M

    Temperature: Medium heat

12. Cook Tomatoes

    Add the chopped tomatoes, 1/2 tsp salt and 1/2 tsp turmeric. Cook, stirring occasionally, until the tomatoes soften, about 5 minutes.

    Time: PT5M

    Temperature: Medium heat

13. Finish Chutney

    Stir in 1 tsp sugar and simmer until the mixture thickens, about 3 minutes. Optional: add lemon slices for brightness.

    Time: PT3M

    Temperature: Medium heat

14. Plate and Serve

    Serve the lau leaf shrimp puree on a plate, accompanied by the tomato chutney and hot steamed rice. Garnish with lemon slices if desired.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

12g

Carbohydrates

30g

Fat

10g

Fiber

3g