Deemer Pataudi is a mouthwatering healthy delicacy in which egg is steamed in a banana leaf. In this healthy recipe, eggs are cooked in a thick mustard paste & then steamed in a banana leaf. Steaming is considered as a healthy cooking technique as most of the nutrients are preserved and very little oil is used in cooking the dish & you can savour it without worrying about calories. Pataudi, paturi or patudi refers to the cooking fish, eggs, prawns, veggies in mustard sauce and then steaming it in a banana leaf. This recipe can be your guilt-free indulgence and you can enjoy mouthwatering flavours to the fullest. This flavorful dish is native to West Bengal and is eaten with steamed rice. Try this easy to make unique healthy recipe and treat your friends. This recipe is also known as deemar patudi, deemer daalna, deemer paturi. Please try this #yummy recipe and post your feedback. If you like the #recipe then feel free to subscribe to our channel for new healthy mouth-wateringly tasty Indian recipes every week
- 6 hard boiled eggs peeled and partially slit on the top
- 1/4 cup fresh grated coconut
- 2 tsp mustard paste
- 2 fresh green chilies slit
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1/2 tsp red chili powder
- 1/4 cup hung curd
- 10 gms ginger
- 10 gms garlic
- 1/2 tsp salt
- 1 tsp mustard oil
- 1 banana leaf to wrap
Put the coconut, mustard, ginger, garlic and green chilies into a grinder and then grind into a coarse paste and take out in a bowl.
Add very little water only if you need to help make the paste.
When done, add the oil, salt, curd and spices to this paste.
Blend until all the ingredients are well mixed.
Gently add the eggs to this paste and coat well and thickly.
Wash and dry the banana leaves and lay out on a flat surface.
Cut out the rib from the center of the leaf and discard.
Now cut the leaf into squares that are roughly 8" on each side.
To make a parcel, place a whole egg, surrounded by the coconut-mustard paste-chilli mixture, onto the center of a piece of cut banana leaf.
Now fold the leaf into a neat parcel to cover the egg and paste mixture completely.
Tie with kitchen string. Repeat till all the eggs are used up.
Now place the wrapped eggs in a large food steamer and steam them for 15 minutes.
Unwrap the parcels and serve piping hot.