Jute leaves are very popular vegetable in West Bengal as well as Bangladesh. Yes, you read it correctly. It is jute leaves which are used to make summer special paat shaker jhol (jute leaves curry), paat shaker bora (jute leaves pakoda) etc. Both dishes are popular in this region. But most people prefer jute leaves curry over jute leaves pakoda. So here I will only talk about curry.
During summer season, many people love to have this paat shaker jhol with plain rice. This jute leaves curry along with kasundi (Bengali mustard sauce) and rice is one of my favorite summer meal.
What is jute?
Jute is an plant with green leaves and light weight stem. Its fibre from the stem can be easily extracted by using traditional methods.
It is an important corp from last many decades in India. But it was mostly due to its fibre. Its fibre is raw material for many industries like textile, packaging, construction and agriculture. Jute fibre is second most popular raw material in textile sector after cotton. Due to huge production of jute in this region, this jute based textile sector led Bengal’s economy in twentieth century.
Its leaves are considered as vegetable and it is very famous across this region. From poor to rich, everybody loves this vegetable. The best part of this jute leaves curry recipe is that it only needs very few ingredients and apart from that you will only need 10 to 12 minutes too make this at home. Some people prefer garlic in this Bengali style paat shaker jhol. But I do not like that. I like this curry with onion slices & green chillies.
Jute leaves curry recipe (Paat shaker jhol)
- 1 medium size bowl jute leaves, cleaned & washed then cut into small pieces
- 1 big size onion, cut into thin slices
- 4 green chillies
- Salt as needed
- ½ tablespoon oil (mustard oil or any vegetable oil)
- 1.5 cups water
- Clean green jute leaves, wash and cut into small pieces
- Now boil water in a cooking pot and add salt, whole green chillies, ½ amount of onion slices and chopped fresh jute leaves
- Then heat oil in another pot and add ½ amount of onion slices and fry till it turns into light brown
- Now pout oil & fried onion into boiled jute leaves and boil another 2-3 minutes