Daler Bora Diye Polta Patar r Jhol/pointed gourd leaves curry with lentilfritters is one of the lost recipes. In my childhood, I tested this recipe somany times( in my native village in West Bengal’s Murshidabad district ).Pointed gourd’s leaves are known as Polta in the local language(Bengali), whichhas a little bitter taste( like other shag). But it releases its taste whencooked with daler bora(lentil fritters), which goes very well with hot rice.
Clean and wash the polta, and cut them into small pieces
Take a blender jar, and add the soaked Bengal gram, salt, garlic, and ginger
Make a coarse paste and keep them aside
Heat ½ cup of oil in a kadai; take a small portion of the paste and with thehelp of the fingers gently drop them one by one and fry them well and keep them aside
Heat left over oil in another pan, and add nigella seeds and whole red chili for tempering
As they start spluttering, add the finely cut polta pata, and add salt andturmeric powder
Cover the lid and allow them to cook for 2-3 minutes on low flame
Open the lid, and saute them for a minute
Now add 1 cup of water( wash the blender jar, and add this water to the polta curry) , and cook them for a minute
Add the daler bora/lentil fritters and mix them well, and cook for another 1minute
Turn off the flame; serve hot with hot piping rice