Recipe: Kumro Pata ar Narkel Diye Chingri: A Bengali Traditional Delicacy

There are a few dishes you will find in Bengali kitchens that never make it onto the extravagant restaurant menus, yet they carry the deepest memories; memories of home and of the slow afternoons spent there, will remind you of the smell of fresh greens from the garden and of the person stirring magic in the kitchen even with the simplest ingredients.

To me, Kumropata ar Narkel Diye Chingri Mach is one of those deeply nostalgic dishes. It is delicate yet immensely flavorful, simple yet layered with so many memories. When I was small, I was not much fond of greens on my plate. I mean, who wants to eat all those “tasteless” vegetables when you have mangsho and mach gracing the dining table? But as I grew up and expanded my palette, I discovered the magic the humble greens bring. But above everything, I became fond of the rituals that preceded the cooking. The sight of fresh lau gachh climbing across the small bamboo frame in the backyard of my central Kolkata home, the careful plucking of tender leaves by dida and maa so that they don't break, the rhythmic sound of coconut being grated and mustard being pestled, the chitchat, the laughter ...all these small rituals were as much a part of the recipe as the ingredients themselves. Like mine, in countless other Bengali households, especially during these hot and sultry summer afternoons, you will find this humble preparation quietly finding its way onto the dining table beside a mound of steaming rice. There are no fancy ingredients or recipes...only comfort, tradition, and the gentle wisdom of seasonal cooking.. The dish is super light on the tummy and doesn't make you feel uncomfortable in this hot weather...even if you take a serving or two more. 

Without basking any longer in the glory of memories, let us dive into the recipe: 

INGREDIENTS:

• 12-15 tender pumpkin leaves. You can include the soft stems as well.
• Vegetables of your choice. I used pumpkin, potatoes and pointed gourds.
• 200gms small to medium-sized prawns. Deveined, cleaned, and washed properly.
• 1 cup freshly grated coconut 
• Green chilies according to your spice-level tolerance. 
• 1 teaspoon turmeric powder 
• Salt to taste
• 1tsp Sugar
• 2 tbsp mustard paste
• 2–3 tablespoons mustard oil 

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Preparation:

• Start by grating the coconut. Cover and keep aside. 
• Immerse the pumpkin leaves in a tub full of water. This will help loosen up the dirt and grime. Wash the them thoroughly and chop them. 
• Cut all the vegetables into cubes. The potatoes and other "takes time to cook" vegetables into smaller cubes and the pumpkin and similar vegetables into bigger ones.
• Coat the prawns evenly with salt and turmeric and set aside for 10 minutes. I put them directly on a colander which makes it easier for me to drain off the excess water.

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Cooking Method

• Heat oil in a pan (I prefer mustard oil, you can use any oil of your choice, but trust me, it tastes the best with mustard oil) and lightly fry the prawns. Take them out!
• In the same oil, add kalonji seeds and slitted green chilies. I like adding around 2 chilies in this step, and the rest towards the end to retain their fragrance... 
• Now toss in your chopped vegetables, sprinkle some salt and turmeric, cover and let it all simmer and do its thing for about 10 minutes.
• Add the chopped pumpkin leaves. Mix well.
• When the vegetables become soft and put together (I don't know if it makes any sense at all), add the grated coconut and about a teaspoon of sugar. You can skip the sugar if you want to, but honestly, I feel sugar is a necessity in this dish and balances the taste.
• Return the fried prawns to the pan, and add the mustard paste. Fold everything well together. My maa always added the mustard at the very end, so that the pungency remains intact. Cook for another2-3 minutes.
• Drizzle some raw mustard oil before serving for that sharp Bengali pungency.

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Serving Instructions: The way I prefer...

"Kumro Pata Narkel Diye Chingri", this super delectable dish, pairs best with plain steamed rice. No other elaborate side dishes are needed; just a squeeze of lime and a fresh green chili on the side is more than enough.