Dhonepata Shorshe Chingri Kumro Bhapa is a classic Bangladeshi dish that combines the earthy flavors of pumpkin with the rich taste of prawns, enhanced by mustard and coriander leaves. This dish is cherished for its creamy texture and aromatic profile, thanks to the use of mustard paste and fresh herbs. The sweetness of pumpkin balances the pungency of mustard, while the prawns add a delightful succulence. It’s a favorite in Bengali households, often enjoyed with steamed rice. The simplicity and authenticity of this recipe reflect the traditional culinary heritage of Bangladesh, making it a beloved choice for festive occasions and family gatherings.
Dhonepata Shorshe Chingri Kumro Bhapa
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Pumpkin – 500 Grams
- Prawn – 300 Grams
- Mustard Paste – 2 Tbsp
- coriander leaves – 1 Cup
- Onion – 1 Piece
- Green Chili – 4 Piece
- Turmeric Powder – 1 Tsp
- Salt – 1 Tsp
- Mustard Oil – 2 Tbsp
- Sugar – 1 Tsp
Nutrition
Per Serving
350 Kcal
Calories
20 Grams
Total Fat
3 Grams
Saturated Fat
150 Mg
Cholesterol
700 Mg
Sodium
400 Mg
Potassium
25 Grams
Total Carbohydrate
5 Grams
Dietary Fiber
15 Grams
Protein
Directions
Step 1
Peel and cut the pumpkin into cubes. Clean and devein the prawns, then set aside.
Step 2
In a blender, make a paste of mustard seeds and green chilies, adding a little water if necessary.
Step 3
In a large bowl, combine the pumpkin, prawns, mustard paste, turmeric, salt, and sugar. Mix well.
Step 4
Heat mustard oil in a pan and add sliced onion. Sauté until golden brown.
Step 5
Add the pumpkin and prawn mixture to the pan.
Step 6
Stir well, cover, and cook on low heat for 20 minutes or until pumpkin is tender.
Step 7
Garnish with chopped coriander leaves before serving with steamed rice.
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