Recipe: Tasty Mangser Pithe (Bengali Style Mutton Dumplings)

Mangser Pithe (Bengali Style Mutton Dumplings).

You can have Mangser Pithe (Bengali Style Mutton Dumplings) using 22 ingredients and 31 steps. Here is how you achieve that.

Ingredients of Mangser Pithe (Bengali Style Mutton Dumplings)

1. Prepare 1/2 cup of rice.
2. It's 1/4 cup of urad dal (split black gram).
3. Prepare 1/2 cup of mutton keema.
4. You need 1/4 tsp of fenugreek seeds (methi).
5. You need 1/2 inch of long whole piece of ginger.
6. You need 1/2 tbsp of chopped ginger.
7. You need 1/2 tbsp of chopped coriander leaves.
8. Prepare 1 tsp of lemon juice.
9. It's 2 of green chillies.
10. It's 6 of garlic cloves.
11. It's 1 tsp of cumin seeds.
12. It's 3 of dry red chillies.
13. It's 2 tsp of vegetable oil.
14. It's 1/4 tsp of ghee for each dumpling.
15. It's 2 tbsp of chopped onions.
16. You need 1 tsp of cumin powder.
17. Prepare 1 tsp of red chilli powder.
18. It's 1/4 tsp of turmeric powder.
19. You need 1/2 tsp of garam masala powder.
20. You need 1/2 tsp of sugar.
21. It's of Taste according salt.
22. Prepare 1 of large banana leaf.

Mangser Pithe (Bengali Style Mutton Dumplings) step by step

1. Soak the rice in water for overnight & then drain the water.
2. Soak the dal along with the methi seeds for overnight as well & then drain the water.
3. Now grind the rice to a smooth paste by adding some water at the time of grinding.
4. Grind the dal as well to a smooth paste by adding some water during the grinding process.
5. Now mix both the paste together.
6. Add the salt into this mixture & mix well.
7. Make a paste out of the whole piece of ginger and the green chillies.
8. Add this paste into the rice-dal mixture & give everything a good mix.
9. Now crush the chopped ginger & garlic cloves together into a mortal pastle very well and then keep the crused mixture aside for later use.
10. Dry roast the cumin seeds & the dry red chillies together into a pan until a nice aroma from the spices come out all together & then grind them into a fine powder.
11. Now heat the oil into a pan & add the onions. Fry the onions until they are translucent.
12. Then add the keema & cook everything for few minutes.
13. Now add the crushed ginger-garlic mixture & cook for a while.
14. Now add the cumin powder & the red chilli powder and mix well.
15. Now add the turmeric powder, salt & sugar and mix everything well.
16. Cook the mixture on medium flame for 7-8 minutes.
17. Then add 1 tsp of roasted spice powder & the garam masala powder and mix well.
18. Lastly mix the coriander leaves & lemon juice and turn off the flame.
19. Cut the banana leaf into few small rectangular pieces.
20. Wash the leaves very well with water.
21. Now heat a pan, place one banana leaf at a time into the hot pan & roast each side of the leaf for 30 seconds.
22. Now take banana leaves, one at a time and smear the ghee very well on one surface.
23. Now spread some rice-dal mixture onto the greased surface of the leaf.
24. Put some keema mixture at one side of the rice-dal layer.
25. Now gently lift one end of the banana leaf & tuck it to the other side. Make sure to lift the side where the rice-dal spread dose not have any stuffing, in this way you will be able to prevent any stuffing to come out of the shell.
26. Now secure the loose end with a toothpick.
27. Heat a good amount of water into a deep vessel & put a perforated plate on top of it.
28. Now place one or two stuffed banana leaves onto the plate & steam them for 4-5 minutes with the lid on.
29. After that remove the leaves from the pan & remove the toothpick from each of the leaves.
30. Open the leaf & remove the dumpling from the leaf.
31. Serve the dumplings with spicy tomato chutney & salad.