Sabji paturi is a vegetable paturi, a dish which is is not made frequently. Paturi means cooked in banana leaves, which is quite common in cuisines in Southeast Asia - from Thailand to Vietnam. In Bengal, small fish such as morola, puti, and also vegetables will be marinated in a mustard, chilli, turmeric, salt paste, and then placed on a banana leaf which will be folded over into a packet. Then this is pan-fried with a small amount of mustard oil on low heat, till the banana leaf chars on both sides. The banana leaf char gives it a very nice smoky flavor, and the moisture from the fish/vegetables and the mustard paste steam-cook the ingredients. In the case of vegetables, they have to be cut into thin slices, almost like a julienne. Commonly used vegetables will be carrots, potatoes, beans, gourds (jhinga), aubergine (US: eggplant) etc.