Deemer Patudi means egg steamed in a banana leaf. The word patudi or paturi refers to the style of preparing fish, prawns, veggies, eggs in a thick mustard sauce all wrapped up in a banana leaf and steamed.
This fragrant dish from West Bengal, uses the state's signature ingredient - mustard. Don't let its exotic look fool you into putting it into the 'too-hard-to-cook' basket. You will love Deemer Patudi and it is so easy to make. I coaxed my Mother-in-law into showing me how to cook it because this is one of my husband's favorited childhood foods. Now, even though I know how to make it, I ask her to cook some when she visits because nobody's cooking compares to Mum's!
Banana leaves can easily be found at the Indian grocery store. The ones that don't stock them will often be happy to order them for you if you are willing to wait a few days for them to arrive. While my recipe shows the traditional method of cooking the patted by steaming it, you can also cook it by grilling the parcels on your barbecue! It goes well with plain boiled rice.
- Put the coconut, mustard and green chilies into a food processor and then grind into a coarse paste. Add very little water only if you need to help make the paste.
- When done, add the mustard oil, salt, and sugar 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 securely with kitchen string or baker's twine. Repeat till all the eggs are used up.
- Now place the wrapped eggs in a large food steamer (like the ones you can buy at the Asian store) and steam them for 15 minutes.
- Unwrap the parcels and serve piping hot with plain boiled Basmati rice for a traditional Bengali meal or with freshly made hot Parathas for something slightly different.