Chingri Diye Pat Shak

Abhijit Author

By Abhijit

Last Updated Jun 5, 2023


Chingri Diye Pat Shak

Chingri Diye Pat Shak / Jute Leaves with Prawn

Chingri Diye Pat Shak

Today I will share how to make Chingri Diye Pat Shak / Jute Leaves with Prawn, which is very healthy and delectable. Preparation is very simple and easy to make. Since jute leaves have a slippery texture, so they are often used as a thickening agent in soups, stews, and curries. It goes well with hot piping rice.

As per healthline, it helps protect against inflammation, helps improve bone health, and Supports the immune system.

The types of equipment required for this recipe are

Mixing bowl

Frying pan with a lid and

Spatula

The ingredients required

Jute leaves/ pat shak: West Bengal, Assam, and Bihar are the major jute-growing states in India, so in these states, plenty of pat shak is available in the market summer season. Otherwise, you can purchase online. While purchasing you should select the fresh and green leaves.

Prawns/Shrimps: It is advisable to use small shrimps for this recipe. Here I am using medium-sized prawns as it was not available in the market. While purchasing you should check the head is tight and not easily coming out from the body, which means it is fresh.

Cooking oil: any cooking oil can be used, but I recommend using mustard oil, as it would give an extra strong flavor

Other ingredients are panchphoron, Turmeric powder, salt, green and red chili, garlic, and onions

Preparation/How to make Chingri Diye Pat Shak / Jute Leaves with Prawn

Clean and wash the prawns, then add turmeric powder and salt

Chingri Diye Pat Shak step 1

Rub the prawns well with them, and keep them aside for 15 minutes

Chingri Diye Pat Shak step 2

Clean and wash the jute leaves, cut them into small sizes and wash them again

Chingri Diye Pat Shak step 3
Chingri Diye Pat Shak step 3A

Heat oil in a pan, slowly drop the marinated prawns in the hot oil, and fry them

Chingri Diye Pat Shak step 4

Turn them over to the other side and fry them well, and take them out from the pan

Chingri Diye Pat Shak step 5

Add panchphoron, crushed garlic, and red and green chili for tempering

Chingri Diye Pat Shak step 6

As they sizzle and splutter add the chopped onion and sauté them for 2 minutes

Chingri Diye Pat Shak step 7

Add a pinch of turmeric powder and salt, and fry them until they become brown in color

Chingri Diye Pat Shak step 8

Add the chopped jute leaves and cover the lid and allow them to coon on their own water for 2 minutes

Chingri Diye Pat Shak step 9
Chingri Diye Pat Shak step 10

Open the lid and add 1 cup of water and again cover the lid for 2 minutes

Chingri Diye Pat Shak step 11

Open the cover, mix them well

Chingri Diye Pat Shak step 12

Add the fried prawns and cover them for 2 minutes on low flame

Chingri Diye Pat Shak step 13
Chingri Diye Pat Shak step 14

Open the cover and turn off the heat

Chingri Diye Pat Shak step 15

Transfer them to a serving plate and serve hot with hot piping rice

Chingri Diye Pat Shak step 16

My other related posts are

Chingri Diye Pat Shak

Chingri Diye Pat Shak

Today I will share how to make Chingri Diye Pat Shak / Jute Leaves withPrawn, which is very healthy and delectable. Preparation is very simple andeasy to make. Since jute leaves have a slippery texture, so they are often usedas a thickening agent in soups, stews, and curries. It goes well with hotpiping rice.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Side Dish
Cuisine Bengali
Servings 4
Calories

Equipment

  • mixing bowl
  • A kadai or a fry pan
  • Spatula

Ingredients
  

  • 200 gm Jute leaves/ pat shak
  • 5 prawn (medium)
  • 1/2 tbsp panchforons -1/2 t spoon  (It comprises mouri (fennel seeds), methi (fenugreek seeds), kaalo jeere (black cumin  seeds), zeera(cumin seeds), and a typically Bengali spice, called radhuni)
  • 1 tbsp  turmeric powder
  • 2 green chili
  • 5 cloves garlic(crushed)
  • 1 onion (cut into sliced)
  • 1 red chili
  • 2 tbsp oil
  • salt

Instructions
 

  • Clean and wash the prawns, then and add turmeric powder andsalt
  • Rub the prawns well with them, and keep them aside for 15minutes
  • Clean and wash the jute leaves, and cut them into small size
  • Heat oil in a pan, slowly drop the marinated prawns in thehot oil, and fry them
  • Turn them over to the other side and fry well, and take outfrom the pan
  • Add panchphoron, crushed garlic, red and green chili fortempering
  • As they sizzle and splutter add the chopped onion and sauté themfor 2 minutes
  • Add pinch of turmeric powder and salt, and fry them until theybecome brown in color
  • Add the chopped jute leaves and cover the lid and allow themto coon on their own water for 2 minutes
  • Open the lid and add 1 cup of water and again cover the lidfor 2 minutes
  • Open the cover, mix them well
  • Add the fried prawns and cover them for 2 minutes in lowflame
  • Open the cover and turn off the heat
  • Transfer them to a serving plate and serve hot with hotpiping rice

You May Also Like

0 Comments on Chingri Diye Pat Shak

Leave a Reply

Your email address will not be published.

Recipe Rating




{"email":"Email address invalid","url":"Website address invalid","required":"Required field missing"}