Kumro Pata-Chingri Bata (Pumpkin Leaves – Prawns Chutney – Bong Style)
Are you in the mood for some spiciness? How about pumpkin leaves cooked with seafood? Kumro Pata-Chingri Bata is a dish that will tantalize your taste buds with its unique mix of spices.
This delicious Thai dish is made by coating pumpkin leaves in a batter made from prawns and coconut milk. The batter is then deep-fried until crispy and served hot with a dipping sauce made from chopped onions, chilies, and vinegar.
The simplistic ingredients and simple cooking process make this dish very easy to prepare. Plus, it tastes amazing, whether you enjoy it as a snack or as part of a meal. So go ahead and give Kumro Pata-Chingri Bata a try!
1. Pumpkin leaves are used in traditional Southeast Asian cuisine as a flavoring and cooking ingredient – most notably in prawns chutney, bong style.
2. The kumro pata-chingri bat is a dark green leafy vegetable grown in Asia that resembles a pumpkin plant with broad, curved leaves and clusters of small, white flowers.
3. The fruit of the kumro pata-chingri bat can vary greatly in size and shape, but is typically round, pear-shaped, or flattened into a disk.
4. The tender inner flesh of the kumro pata-chingri bat is yellow to orange in color and is packed with beta carotene, antioxidants thought to protect cells from damage and promote eye health.
5. The leaves and fruits of the kumro pata-chingri bat are high in content of essential vitamins and minerals including phosphorus, potassium, magnesium, calcium, vitamin A, and vitamin C.
- 10-12 tender Pumpkin Leaves, washed, drained & chopped
- 10-15 prawns, cleaned & deveined
- 4-5 garlic cloves, chopped
- 2-3 fresh green / red chilies, chopped
- 2 tbsp. + 1 tsp. mustard oil
- 1/2 tsp. nigella seeds (kalonji)
- as per requirement salt to taste
- 1/4 tsp. turmeric powder