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Ingredient
Thankuni Pata Bata (Centella Leaves Chutney - Bong Style)
Introduce
Chef :
Bethica DasThankuni Pata Bata (Centella Leaves Chutney - Bong Style)
#boxweek16 #chutney - Thankuni Pata, as it is known in the Bengali lingo or Centella leaves have some medicinal properties that are very healthy for us. It is not much popular though it is quite relished in the North Eastern regions, especially West Bengal and our neighbouring countries like Bangladesh, Sri Lanka, Vietnam, Thailand and Malaysia to name a few.
Ingredient
Food ration :
2-3 servingsCooking time :
5-10 minutes
4-5 bunches
Thankuni Pata (Centella Leaves), chopped
1-2
green chilies
as per taste
salt
1/4 tsp.
turmeric powder
1 tbsp.
mustard oil
1/2 tsp.
kalonji (nigella seeds)
Cooking instructions
* Step 1
Take 4-5 bunches of the Thankuni Pata (Centella Leaves). Pick the leaves, discarding the stems. Wash well & drain. Chop them finely.
* Step 2
Grind along with chilies & garlic into a paste by adding little water.
* Step 3
Heat oil & temper with kalonji (nigella seeds). Add ground paste, salt & turmeric powder. Fry on a low flame till dry.
* Step 4
Garnish with fresh red chilies & coriander leaves. Mix with
plain steamed rice & relish.
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