Chapa shutki bora with squash leaves

Ingredients

• 5 to 6 ounces of high-quality dried fish (small, dried fish)
• 8 to 10 pumpkin or squash leaves, tender and whole
• 250 g of chopped onion
• 50 g of finely chopped garlic
• 5 to 6 green chili peppers, chopped
• 1 teaspoon of red chili powder
• 1/2 teaspoon of turmeric
• 2 tablespoons of chopped cilantro (optional)
• salt, to taste
• 3 to 4 tablespoons of mustard oil, for frying
• Clean kitchen string, if needed

Wash the pumpkin leaves carefully without tearing them, then drain them and gently dry them with a cloth.

Soak the dried chilies in warm water for 5 to 10 minutes, then rub them to remove the scales and dirt. Rinse them several times, being careful not to break them.

Heat a spoonful of mustard oil in a frying pan and sauté the onion, garlic, and green chili peppers over medium heat.

When the onions and garlic are tender and slightly golden, add the cleaned chili peppers.

Add the turmeric, chili powder, and salt, and stir constantly.

When the filling is dry and sticky, remove it from the heat, let it cool, and then add the cilantro if you are using it.

Place a pumpkin slice on a plate and spoon 1 to 1.5 tablespoons of filling in the center.

Fold the edges to create a small square or rectangular package that contains the filling. Tie it with a clean thread if necessary.

This will then create all the packages.

Heat the remaining oil in a large frying pan and place the patties in the pan, skin-side down.

Reduce the heat, cover, and cook for 5 to 6 minutes on one side, until the leaf is cooked and slightly charred.

Carefully turn the packages over and brown the other side until they are crispy. Remove the string before serving.